Tuscan Pasta & Bean Soup

Tuscan Pasta & Bean Soup

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, chopped (about 1 cup)
  • 2 (14.5oz) cans diced tomatoes with basil, garlic and oregano (do not drain)
  • 1 quart chicken broth
  • 2 (15.25oz) cans S&W® Kidney Beans (drained, rinsed)
  • 1 cup uncooked cavatappi pasta or elbow macaroni
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme leaves
  • 1/4 teaspoon pepper

Print Tuscan Pasta & Bean Soup

LC

Low Calorie

25 min

Total Time

10 min

Prep Time

8

Servings

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Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, chopped (about 1 cup)
  • 2 (14.5oz) cans diced tomatoes with basil, garlic and oregano (do not drain)
  • 1 quart chicken broth
  • 2 (15.25oz) cans S&W® Kidney Beans (drained, rinsed)
  • 1 cup uncooked cavatappi pasta or elbow macaroni
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme leaves
  • 1/4 teaspoon pepper

Directions

In 4-quart nonstick saucepan, heat oil over medium-high heat. Add onion. Cook 3 to 4 minutes or until tender. Stir in all remaining ingredients. Bring to a boil. Reduce heat; simmer 5 to 8 minutes or until pasta is tender.

Serving Suggestions: The classic toppings for this Italian soup are a drizzle of extra virgin olive oil and sprinkle of freshly grated Parmesan cheese.

Serve this hearty soup with sliced apples and warm crusty bread for a complete meal.

Tip: Cavatappi Pasta is a corkscrew shaped pasta that is also frequently called “Cellentani Pasta”. Both names describe the same shape.

Serving Size: about 12oz each

Nutritional Information Per Serving:
Calories 170, Total Fat 4g (Saturated Fat 0.5g, Trans Fat 0g), Cholesterol 0mg, Sodium 900mg, Carb 26g, Fiber 4g, Total Sugar 6g, Added Sugar 0g, Protein 5g, Vitamin D 0%, Calcium 2%, Iron 20%, Potassium 8%

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.