Pasta Fagioli

Recipe courtesy of St. Francis Hospital & Heart Center®

Prep time: 30 minutes

Yields 5 servings

Ingredients

• 1 tbsp. olive oil
• ½ onion, chopped 
• 3 cloves garlic, chopped
• 1 medium celery stalk, chopped,
• 1 medium carrot, chopped
• 15 oz can cannellini beans
• 15 oz can crushed tomatoes
• 1 bay leaf
• 1 tbsp. dried basil
• 1 tbsp. dried parsley 
• 1 tsp dried oregano
• 2 14 oz cans low sodium chicken or vegetable broth
• 2 cups water 
• 6 oz Ditalini pasta
• Grated parmesan cheese to taste

Directions

1. In a large pot, sauté the onion and garlic in olive oil over medium heat.
2. Blend the beans with one cup water in electric blender until almost smooth.
3. Add blended beans to pan then add the can of tomato sauce, celery, carrots, broth, basil, bay leaf, parsley, and oregano.
4. Add 1 cup water and bring to a boil. Simmer, covered for 20 minutes stirring occasionally.
5. Add pasta and cook accordingly.
6. Serve soup into bowls and top with grated cheese.

Nutrition

Serving size: 1 1/2 cup

• Calories: 262 kcal
• Protein: 10g
• Carbohydrates: 46gm
• Fat: 4
• Sodium: 423mg
• Fiber: 5.5g