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.
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|Serving Size: 1 Serving (283g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 17 (25%)|
|Amt Per Serving||% DV|
|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 %|
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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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