White Bean and Pasta Soup

1. 1

   In a large saucepan, stir together the broth, beans, tomatoes, and oregano.

2. 2

   Bring to a boil over medium heat.

3. 3

   Stir in the pasta.

4. 4

   Cook, partially covered, for 7 minutes, or until the pasta is just cooked through.

5. 5

   Serve sprinkled with the Parmesan.

6. 6

   If you expect to have leftovers, you may want to save the liquid you drain from the tomatoes.

7. 7

   When the soup is refrigerated, the pasta will tend to absorb the liquid.

8. 8

   The tomato liquid is good for returning the leftovers to the proper soupy consistency.

9. 9

   You can also use water or more broth.

10. 10

    Substitute a can of no-salt-added mixed beans, rinsed and drained, for the Great Northern beans, and add 1 cup frozen green beans to the mix.

11. 11

    Youll have enough soup for five one-cup servings.

12. 12

    (Per Serving)

13. 13

    Calories: 158

14. 14

    Total Fat: 1.5g

15. 15

    Saturated: 0.5g

16. 16

    Trans: 0.0g

17. 17

    Polyunsaturated: 0.0g

18. 18

    Monounsaturated: 0.0g

19. 19

    Cholesterol: 1mg

20. 20

    Sodium: 131mg

21. 21

    Carbohydrates: 28g

22. 22

    Fiber: 8g

23. 23

    Sugars: 3g

24. 24

    Protein: 9g

25. 25

    Dietary Exchanges

26. 26

    1 1/2 Starch

27. 27

    1 Vegetable

28. 28

    1/2 Very Lean Meat

* Per serving · 4 servings · Values may vary.