Number of Servings

4

Ingredients

• • 2 teaspoons olive oil
  • 1/4 cup chopped onion
  • 1 teaspoon chopped garlic
  • 3 cups vegetable broth or water
  • 1 cup diced carrots
  • 1 can Cannellini beans or other white bean (drained)
  • 3/4 cup diced celery
  • 1/2 tsp dried basil
  • 1/4 tsp salt
  • 1/4 tsp dried oregano
  • 1/2 tsp pepper
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1/4 cup uncooked tube or macaroni pasta
  • 4 teaspoons parmesan cheese

Instructions

Heat oil in a large stockpot. Over medium heat. Add onion and garlic and sauté until lightly browned. Add next 9 ingredients and bring to a boil. Cover; reduce heat to medium and cook for 25 minutes. Add pasta and cook for 10 minutes. Ladle into 4 bowls and top with cheese. Serving size is about 1-½ cups.

Nutrition Information

176 Calories; 3g Fat; 9g Protein; 30g Carbohydrate; 4g Dietary Fiber; trace Cholesterol; 699mg Sodium.

Tracker

1.5 Vegetables (.5 Starchy), .75 Grain

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