|Nutritional Guidelines (per serving)|
|Servings: 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||7%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 151g||55%|
|Dietary Fiber 38g||136%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Three bean soup with vegetables and pasta. Is it a bean soup? A vegetable soup? A noodle soup? Yes, yes and yes! This super healthy bean soup with vegetables and pasta is all three, and, it's low in fat and calories while still providing so many healthy vegetables and some protein too. Perfect! This recipe makes quite a bit, so make sure you have room in your freezer or refrigerator for the extra leftovers, or invite the neighbors over for dinner!
Recipe and photo courtesy of the Wheat Foods Council
- 3 quarts vegetable stock
- 1 28-ounce can crushed tomatoes
- 1 15-ounce can black beans (drained)
- 1 15-ounce can garbanzo beans (drained)
- 1 15-ounce can kidney beans (drained)
- 2 medium carrots (diced)
- 2 ribs celery (diced)
- 3/4 cup onion (chopped)
- 1 small green bell pepper (diced)
- 1 small red bell pepper (diced)
- 8 cloves garlic (chopped)
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1 teaspoon basil
- 1 cup dry pasta, Penne or Rotini
- 3 tablespoons balsamic vinegar
- Pepper, to taste
In a large soup or stock 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.
Add pasta and cook until tender, about 10 more minutes.
Stir in vinegar and season with pepper.