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Hearty Two Bean Minestrone Soup

Source: dinnertonight.tamu.edu

Course: Soup

Yield: 6

Serves:

Ingredients

  • 1 tbsp olive oil
  • 1 medium onion (chopped)
  • 2 cloves garlic (finely chopped)
  • 4 tbsp unsalted tomato sauce
  • 14 tsp Italian seasoning
  • 14 tsp crushed red pepper flakes
  • 12 cup uncooked, whole wheat, small shell shaped pasta
  • 2 (14.5 ounce) cans chicken broth (reduced fat and reduced sodium)
  • 1 (15.5 ounce) can red kidney beans (reduced sodium drained and rinsed)
  • 1 (15.5 ounce) can garbanzo beans (reduced sodium drained and rinsed)
  • 1 (14.5 ounce) can Italian style stewed tomatoes (unsalted undrained)
  • 2 cups chopped kale
  • 14 cup grated Parmesan cheese for garnish

Directions

  1. In a medium saucepan, heat oil over medium high heat until hot.
  2. Cook and stir onion and garlic 3 to 5 minutes or until onion is translucent.
  3. Add broth, beans, tomatoes, kale, or swiss chard (if desired), pasta and seasonings; bring to a boil.
  4. Reduce heat; cover and simmer 10 to 12 minutes or until pasta is tender.
  5. Serve with Parmesan cheese.

Amount Per Serving (6)

  • Calories: 210
  • Protein: 12
  • Sugar: 8
  • Carbohydrate: 32
  • Fat: 5
  • Cholesterol: 5
  • Sodium: 570
  • Fiber: 9
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