Mixed Bean Soup With Pasta Recipe
Healthy Pasta Recipe
Ingredients:
3 quarts vegetable stock
1, 28 ounce can crushed tomatoes in puree
1, 15 ounce can black beans, drained
1, 15 ounce can garbanzo beans, drained
1, 15 ounce can kidney beans, drained
2 medium carrots, trimmed, scrubbed and cut into 1/2-inch dice
2 medium stalk celery ribs, washed and cut into 1/2-inch dice
3/4 cup onion, peeled and chopped
1 small green bell pepper, cored and cut into 1/2-inch dice
1 small red bell pepper, cored and cut into 1/2-inch dice
8 cloves garlic, chopped
1 teaspoon ground oregano
1 teaspoon thyme
1 teaspoon rosemary
1 teaspoon basil
1 cup dry pasta, Penne or Rotini
3 tablespoons balsamic vinegar
Pepper to taste
Directions:
In large soup pot combine everything except pasta, vinegar, and black pepper; bring to a boil over high heat; reduce heat to low and simmer, partially covered until carrots are tender crisp, stirring occasionally.
Add pasta and cook until tender, about 10 minutes.
Stir in vinegar and season with pepper. Serve in warm bread bowls.
Recipe makes 12 servings.
One serving provides approximately: 164 calories, 8 g protein, 32 g carbohydrates, 9 g fiber, 2 g fat (0 g saturated), 0 mg cholesterol, 41 mcg folate, 3 mg iron and 613 sodium.
Source: Wheat Foods Council
