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| Italian Bean and Tomato Soup |
| Serves:4 |
| Preparation
time:15 min |
Putting together a tasty soup isn't difficult. With a few simple pantry items, this soup is put together and on the table in a snap.
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Origin: Italian
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Ingredients:
1 cup sliced mushrooms
2 tablespoons COLAVITA Extra Virgin Olive Oil
1 (16-ounce) can kidney beans, drained and rinsed
1 (16-ounce) can cannellini beans, drained and rinsed
1 (16-ounce) can Italian-style stewed tomatoes
2 cups low-salt chicken broth
1/2 cup COLAVITA Soup Shells, Small Elbows or other small pasta shells (uncooked)
Salt and freshly ground pepper, to taste
Parmesan cheese, optional
Minced parsley, optional
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Preparation:
In a small saute pan, heat the olive oil, add the mushrooms and saute until tender, about 5 minutes. In a medium saucepan, combine the mushrooms, kidney and cannellini beans, tomatoes, chicken broth and pasta shells. Bring to a boil; reduce heat and simmer covered until pasta is cooked, about 10 minutes. Taste and adjust seasonings. Serve with grated Parmesan cheese and garnish with parsley, if desired.
Per Serving: 340 Calories (22.0% from fat); 9g Fat (1g Sat, 5g Mono, 1g Poly); 18g Protein; 53g Carbohydrate; 13g Dietary Fiber; 0mg Cholesterol; 670mg Sodium. Food Exchanges: 3 Grain (Starch); 1 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat.
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