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1 tablespoon olive oil
3/4 cup chopped onion
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
4 cups low-sodium chicken broth
2 cups tomato puree
1/2 cup tomato paste
1 15-ounce can cannellini beans, drained
1 bay leaf
salt to taste
freshly ground black pepper
1 cup raw, small shell pasta
6 tablespoons freshly grated Parmesan cheese
1. In a large soup pot, heat the olive oil over medium heat. Add the onion and cook for 5 minutes, until it begins to soften. Add the garlic, oregano and basil and cook for 2 minutes more.
2. Add the chicken broth, tomato puree, tomato paste, cannellini beans and bay leaf. Season with salt and pepper and simmer for 15 minutes.
3. Add the pasta and simmer for 10 minutes, or until the pasta is al dente.
4. Serve the soup in large bowls with a sprinkling of Parmesan cheese.
Serving Size: 1 bowl
Number of Servings: 6
|Fat||6 g||Fiber||9 g|
|Protein||14 g||Saturated Fat||2 g|
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