Bean and Pasta Soup

1 Jan

1 cup uncooked elbow macaroni

2 celery ribs, thinly sliced

2 medium carrots, peeled and thinly sliced

1 medium onion, chopped

1 clove garlic, minced

1-TBSP olive oil

2 cups water

1 can (14 oz) diced tomatoes, undrained

1-1/4 cups reduces sodium chicken or vegetable broth

1-tsp dried basil

1/2-tsp dried rosemary, crushed

1/4-tsp salt

1/8-tsp black pepper

1 can (15 oz ) white Navy beans, rinsed and drained

2 cups shredded fresh spinach

1/4 cup shredded Parmesan cheese

 

Cook macaroni according to package directions. Meanwhile, in a large saucepan, heat oil and saute celery, carrots, onion, and garlic for 5 minutes. Stir in water, tomatoes, broth, basil, rosemary, salt and pepper. Bring to a boil , reduce heat; cover and simmer for 10 minutes or until carrots are tender

Drain pasta; stir into vegetable mixture. Add the beans; heat through. Stir in spinach; cook until wilted, about 3 minutes. Sprinkle with cheese.

 

5 servings–1-1/2 cups each

 

 

 

218 calories, 5 g fat(1 g saturated) 3 mg cholesterol, 588 mg sodium, 35 g carbs, 7 g fiber, 9 g protein

 

 

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