Cooking Light Magazine 3/98 Soak beans overnight or quick-soak. Heat oil in pan over medium heat until hot. Add onion, carrot, and celery, and saute 5 minutes or until tender. Add 2 garlic cloves; cook 1 minute. Add tomatoes; bring to a boil. Cover, reduce heat and simmer for 10 minutes, stirring occasionally. Add beans, 9 cups water, red pepper, and bay leaf, and bring to a boil. Cover, reduce heat, and simmer for 1 hour and 50 minutes. Add salt, oregano, thyme, rosemary, and 2 garlic cloves; cover and simmer 25 minutes or until beans are tender. Discard bay leaf. Place 2 cups bean mixture in a food processor; process until smooth. Return bean puree to pan, and stir well. Add pasta; cook 7 minutes or until pasta is done. Remove from heat; stir in parsley and black pepper. Ladle soup into bowls, and sprinkle with cheese. Calories 339, (15% fat); Fat 5.5 g (sat 2.2g); Protein 19.8 g; Carb 54.6 g; Fiber 8.7 g; Chol 7 mg; Iron 5.4 mg; Sodium 626 mg; Calcium 261 mg. Posted to EAT-LF Digest by "bill pawelko"
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (224g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 13 (6%)|
|Amt Per Serving||% DV|
|Total Fat 1.4g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 15.7mg||1 %|
|Potassium 771.7mg||20 %|
|Total Carbohydrate 37.9g||11 %|
|Dietary Fiber 14.7g||59 %|
|Sugars, other 23.2g|
|Protein 13.2g||19 %|
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: 210
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!