WW Magazine
Heat oil in large saucepan over medium heat. Add onion and rosemary, cook stirring until onion is soft, about 5 minutes.
Add beans, tomatoes, salt, pepper, and broth; bring to a boil. Stir in kale and fettucini and bring back to a boil. Cover, reduce heat, and cook until kale and fettucini are tender (about 12 minutes).
Serve garnished with Parmesan and pesto.
1-3/4 cups soup with 1/2 T cheese and 1 t pesto = 8 points.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (283g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 67 | ||
Calories from Fat: 17 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.9g | 3 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 1.7mg | 1 % | |
Sodium 480.5mg | 17 % | |
Potassium 426.1mg | 11 % | |
Total Carbohydrate 8.5g | 3 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 7g | ||
Protein 5.3g | 8 % | |
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: 67
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