Pasta tomato soup
Servings: 4
Preparation: 10 minutes
Cooking: 40 minutes
Total time: 50 minutes
Ingredients:
- 1 tbsp olive oil
- 2 stalks celery, chopped
- 1 onion, chopped
- 3 cloves garlic, diced
- 2 tsps dried parsley
- 1 tsp Italian seasoning
- 1/4 tsp mashed red pepper flakes
- Salt to taste
- 1 (14.5 oz) can chicken broth
- 2 medium tomatoes, peeled and chopped
- 1 (8 oz) can tomato sauce
- 1/2 C. uncooked spinach pasta
- 1 (15 oz) can cannellini beans, with liquid
Preparation:
Stir fry your salt, celery, red pepper flakes, onions, Italian seasoning, parsley, and garlic in olive oil for 6 minutes. Combine in tomato sauce, broth, and tomatoes. Bring everything to a light boil over medium to low heat and cook for 17 minutes. Mix in your pasta and continue cooking for 12 more minutes until pasta is soft. Finally combine in your beans with sauce, and heat them up. Garnish everything with some parmesan.
Nutritional Information:
- Calories: 225 kcal
- Carbohydrates: 37.3 g
- Cholesterol: 2 mg
- Fat: 4.4 g
- Fiber: 7.9 g
- Protein: 11 g
- Sodium: 758 mg
*Percent Daily Values are based on a 2,000 calorie diet.
