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Mixed Bean Soup with Pasta
Courtesy of Wheat Foods Council
Servings: 12
Prep Time: 15 Min. Cook Time: 20 Min. What you need:
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+ 3 quarts vegetable broth
+ 28-oz. can crushed tomatoes with puree + 15-oz. can black beans, drained + 15-oz. can garbanzo beans, drained + 15-oz. can kidney beans, drained + 2 medium carrots, trimmed, scrubbed and cut into 1/2-in. dice + 2 medium stalks celery, washed and cut into 1/2-in. dice + 3/4 c. chopped onion + 1 small green bell pepper, cored and cut into 1/2-in. dice + 1 small red bell pepper, cored and cut into 1/2-in. dice + 8 cloves garlic, chopped + 1 tsp. ground oregano + 1 tsp. thyme + 1 tsp. rosemary + 1 tsp. basil + 1 c. dry whole wheat pasta, Penne or Rotini + 3 Tbsp. balsamic vinegar + pepper to taste What to do:
1. In large soup pot combine everything except pasta, vinegar, and black pepper; bring to a boil over high heat; reduce heat to low and simmer, partially covered until carrots are tender crisp, stirring occasionally.
2. Add pasta and cook until tender, about 10 minutes. 3. Stir in vinegar and season with pepper. Serve in warm bread bowls if desired. * Great served in warm homemade bread bowls. See our recipe for Whole Wheat Bread Bowls. * TIP: To lower the sodium content of this soup either purchase unsalted beans, or simply rinse the canned beans thoroughly before using. You can also purchase unsalted vegetable stock and tomatoes. As you can see by the recipe we have not ADDED any salt; only herbs and pepper as seasonings. Nutritional information:
Calories: 210; Total Fat: 1g; Saturated Fat: 0g; Cholesterol: 0mg; Total Carbs: 40g; Fiber: 6g; Protein: 10g; Sodium: 1040mg;
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