Italian bean and pasta soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Chopped onions |
| 1 | cup | Coarsely chopped carrots |
| 1 | each | Celery stalk, chopped |
| 3 | eaches | Garlic cloves, minced |
| 7 | cups | Chicken broth, defatted |
| 1 | cup | Dried white beans, sorted and rinsed |
| 1 | cup | Canned recipe-style stewed tomatoes (with juices) |
| 1 | teaspoon | Dried rosemary |
| 1 | teaspoon | Dried basil |
| ¼ | teaspoon | Crushed red pepper |
| ¼ | teaspoon | Dried sage |
| 1 | cup | Tiny shell pasta |
Directions
Lightly spray an unheated large saucepan with olive oil no-stick spray. Or use a crock pot with nonstick surface. Set to medium heat.
Add the onions, carrots, celery and garlic. Cook and stir until onions are tender.
Add the broth, beans, tomatoes (with juices), rosemary, basil, red pepper and sage. Bring to a boil, then reduce heat. Cover and simmer, stirring occasionally, for 1 to 1-½ hours, or until the beans are tender.
Transfer about half of the bean mixture to a blender or food processor. Blend until smooth. Return the mixture to the pot with the remaining bean mixture.
Stir in the pasta, bring to a boil, then reduce heat. Cover and simmer about 7 minutes until the pasta is tender but firm.
Per serving: 230 calories, 1g fat (4% of calories), 10 mg cholesterol.
Adapted from Healthy Homestyle Cooking (Rodale Books) by, and seen in, "Beano Bulletin," Fall 1994.
Submitted By IRIS GRAYSON On 06-28-95