1. Heat oil in a medium saucepan over medium heat. Add carrot and onion. Cook, stirring often, for 5 minutes or until onion starts to soften. Add stock, water and canned tomatoes to pan. Increase heat to high and bring to boil. Reduce heat to medium and simmer for 5 min. Add peas and beans to pan and continue to cook for a further 3 minutes.
2. Add pasta to pan. Cover and return to boil. Simmer for 3-4 minutes or until pasta is just cooked. Stir in basil. Season with pepper. Divide soup among serving bowls. Top with parmesan and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (773g)|
|Recipe Makes: 1|
|Calories from Fat: 86 (36%)|
|Amt Per Serving||% DV|
|Total Fat 9.6g||13 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 17.6mg||5 %|
|Sodium 415mg||14 %|
|Potassium 723.9mg||19 %|
|Total Carbohydrate 29.2g||9 %|
|Dietary Fiber 6.8g||27 %|
|Sugars, other 22.5g|
|Protein 10.7g||15 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 238
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!