Macaroni & Bean Soup Recipe
Servings: 10
Ingredients
- 1 1/2 c. elbow macaroni
- 3 tbsp. extra virgin olive oil
- 2 carrots, coarsely minced
- 2 celery stalks, coarsely minced
- 1 med. onion, minced
- 1 (14 1/2-16 ounce.) can tomatoes
- 1 (14 1/2 ounce.) chicken broth
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cans white kidney beans (cannellini)
- 1 can red kidney beans
- 1 (10 ounce.) frzn minced spinach
- Grated Parmesan cheese
Directions
- 1. Prepare macaroni without salt in water; drain.
- 2. In 5 qt Dutch oven over medium heat, in warm oil, cook carrots and celery and onion till tender. Add in tomatoes with their liquid, broth, salt, pepper and 3 c. water. Heat to boiling. Reduce heat and simmer, uncovered, 10 min.
- 3. Drain all kidney beans. In small bowl with fork, mash 1 can white kidney beans.
- 4. To vegetable mix, add in all kidney beans, macaroni, thawed spinach; over medium-high heat, heat thoroughly. Serve with Parmesan cheese. Makes 6 main dish servings. No cholesterol.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 281g | |
| Recipe makes 10 servings | |
| Calories 309 | |
| Calories from Fat 50 | 16% |
| Total Fat 5.7g | 7% |
| Saturated Fat 0.9g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 761mg | 32% |
| Potassium 621mg | 18% |
| Total Carbs 50.98g | 14% |
| Dietary Fiber 10.4g | 35% |
| Sugars 4.86g | 3% |
| Protein 13.86g | 22% |
