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Pasta Fagioli Soup

Pasta Fagioli Soup

Nutrition Facts
  • cal. (kcal) 260
Pasta Fagioli Soup
  • Makes: 8 servings
  • Prep: 15 mins
  • Cook: 16 mins
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by 36 people

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 cloves garlic, chopped
  • 1 14 1/2 - ounce can diced tomatoes with basil, garlic and oregano
  • 2 14 1/2 - ounce cans reduced-sodium chicken broth
  • 8 ounce (about 2 cups) small pasta shells
  • 1 teaspoon Italian seasoning
  • 1 bunch fresh kale, tough stems discarded, cut into 1-inch pieces and washed
  • 2 cans small white beans, drained and rinsed
  • 1 tablespoon tomato paste
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Grated Parmesan, for serving

Directions

  1. Heat oil in a large pot over medium heat. Add onion and cook 5 minutes. Add garlic; cook 1 minute.
  2. Stir in tomatoes, broth and 3 cups water. Bring to a simmer over high heat. Add pasta and Italian seasoning. Cook, stirring, 5 minutes.
  3. Stir in kale; cook 5 minutes more. Reduce heat to medium and stir in beans, tomato paste, salt and pepper. Heat through.
  4. Ladle into bowls; garnish with Parmesan.

Nutrition Information for Pasta Fagioli Soup

Servings Per Recipe: 8
PER SERVING: 260 cal., 5 g total fat (1 g sat. fat), 791 mg sodium, 48 g carb. (8 g fiber), 13 g pro.

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