Italian pasta-and-bean soup. Totally comfort food.
Chop the onion and garlic (if using fresh). Pour the olive oil in a large, deep soup pot and turn the heat to medium. After it warms, about 1 minute, add the onion and garlic and cook until the onion cooks through and softens; 5 minutes or so.
Mince the rosemary leaves (if using fresh). Add the rosemary, beans, and the tomatoes. Cook another 10 minutes until the tomatoes start to break down.
Add the broth and raise the heat to high to bring to a boil. Add salt and pepper to taste at this point. Remember, the pasta will absorb salt, so it's alright to be slightly salty here.
Once it boils, simmer on medium-low heat for at least 10 minutes. When ready to cook the pasta, return to high heat and add the pasta. Boil the pasta per its' instructions. Once the pasta box says it's done, return to low, add the remaining olive oil, and serve.
Garnish bowls with fresh parsley and bread. Parmesan is also a good addition.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (503g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 218 | ||
Calories from Fat: 44 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.9g | 7 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 544.1mg | 19 % | |
Potassium 707.4mg | 19 % | |
Total Carbohydrate 34.7g | 10 % | |
Dietary Fiber 11.2g | 45 % | |
Sugars, other 23.6g | ||
Protein 10.9g | 16 % | |
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: 218
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