Whole Wheat Pasta Bean Soup RecipeWhat You Need to Make Whole Wheat Pasta Bean Soup:

2 tbsp extra virgin olive oil, divided
1 1/2 C onion, chopped
1 tbsp garlic, minced and divided
4 1/4 C of water, divided
1 (14 1/2 oz.) can fat free reduced sodium chicken broth
1 C of small whole wheat pasta
1 carrot, cut lengthwise into fourths then sliced
1 (15 oz.) can no salt cannelloni beans, rinsed and drained
4 C of broccoli florets
1 zucchini, cut in half lengthwise then sliced
1 C of cut green beans
1 C fresh parsley leaves
2 tbsp Parmesan cheese, grated
2 1/2 C plum tomatoes, chopped

How to Make It:

  • Place 1 tsp of the oil into a heavy 5 qt. pot.
  • Place the pot over medium high heat and stir in the onions.
  • Cover the pan and simmer for 5 minutes, stirring occasionally, or until tender.
  • Stir in 2 tsp of the minced garlic and cook 30 seconds or until fragrant.
  • Pour in 4 C of the water and the chicken broth and stir well.
  • Bring the liquid to a brisk boil then stir in the pasta and carrots and boil for 5 minutes.
  • Remove 3/4 C of the cannellini beans and set aside.
  • Place the remaining cannellini beans into the pot.
  • Stir in the broccoli, zucchini and green beans.
  • Bring the mixture back to a brisk boil and boil for 5 minutes or until the pasta is tender.
  • Place the remaining cannellini beans, oil, garlic and water into the blender.
  • Add the parsley leaves and Parmesan cheese and puree until smooth.
  • Remove the soup from the heat and stir in the tomatoes and puree mixture.

Makes 4 servings

Because of the pasta this soup is a great source of protein and fiber. Use small pasta such as elbow macaroni to keep this soup light yet healthy. Serve with soup with crusty whole grain bread for a delicious lunch or dinner idea.

  • Preparation Time: approximately 20 minutes
  • Cooking Time: approximately 15 minutes 30 seconds
  • Total Time: approximately 35 minutes 30 seconds

Nutritional Information: (approximate values per serving)
Calories 327; Fat 9g; Saturated Fat 2g; Carbohydrates 51g; Protein 15g; Fiber 11g;
Cholesterol 2 mg; Sodium 361 mg

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Filed under: garden recipes • healthy eating

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