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Two-Bean and Pasta Soup Recipe

Two-Bean and Pasta Soup Recipe

6 servings

This substantial soup thickens upon standing, thin with additional broth or water, if necessary.



1 1/2 cups cubed carrots

1/2 cup each: chopped green bell pepper, sliced green onions

3 cloves garlic, minced

2 teaspoons each: dried basil and oregano leaves

2 cans reduced-sodium chicken broth

1 cup water

1 can reduced-sodium stewed tomatoes

1 can each: cannellini and pinto beans, rinsed, drained

1 1/2 cups uncooked rigatoni

2-3 teaspoons lemon juice

Salt and pepper, to taste


Saute carrots, bell pepper, green onions, garlic and herbs in lightly greased large saucepan until vegetables are tender, about 7 minutes. Add broth, water, tomatoes, and beans to saucepan, heat to boiling. Reduce heat and simmer, covered, 10 minutes. Heat soup to boiling and add pasta, reduce heat and simmer, uncovered, until pasta is al dente, 12 to 15 minutes. Season with lemon juice, salt and pepper


Per Serving:

Calories: 225

% of calories from fat: 7

Fat (gm): 2

Saturated fat (gm): 0

Cholesterol (gm): 0

Sodium (mg): 522

Protein (gm): 13.6

Carbohydrate (gm): 45.7

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