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Easy Minestrone Pasta

Source: dinnertonight.tamu.edu

Course: Soup

Yield: 10

Serves:

Ingredients

  • 3 cups whole wheat pasta shells (uncooked)
  • 2 medium carrots (sliced)
  • 1 medium bell pepper (chopped)
  • 1 (15 ounce) can low sodium kidney beans (drained and rinsed)
  • 1 (15 ounce) can low sodium garbanzo beans (drained and rinsed)
  • 1 (14.5 ounce) can Italian style stewed tomatoes (about 1.75 cups)
  • 23 cup fat free Italian dressing
  • 14 cup shredded Parmesan cheese

Directions

  1. Cook pasta according to package directions, drain, and set aside to cool. In a large bowl, add carrots, bell pepper, kidney beans, garbanzo beans, and tomatoes.
  2. In a separate small mixing bowl, combine Italian dressing and parmesan cheese.
  3. Add pasta and dressing to vegetables mixture.
  4. Refrigerate for 15 minutes allowing flavors to combine and serve.

Amount Per Serving (10)

  • Calories: 190
  • Protein: 9
  • Sugar: 5
  • Carbohydrate: 33
  • Fat: 2.5
  • Cholesterol: 0
  • Sodium: 350
  • Fiber: 6
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