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6 servings
Prep Time:
5 mins
Cook Time:
20 mins
Meal Types:
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Bean Soup with Pasta

A hearty, filling and tasty low fat soup.



  1. Cook pasta according to package directions.
  2. Thinly slice carrots, and celery. Chop onion and mince garlic (or use garlic press).
  3. In large non-stick pan sauté the carrots, celery, onion and garlic in oil. Sauté until kind of tender, about 5 minutes.
  4. Stir in the water, broth, tomatoes, basil, rosemary, salt and pepper.
  5. Bring to a boil, reduce heat; cover and simmer 10 minutes.
  6. Drain pasta; stir into vegetable mixture.
  7. Add the beans; heat through. Stir in spinach, cook until spinach is wilted, about 2 minutes. Sprinkle with Parmesan cheese if desired.
  8. Tip: you can cook your own beans from dry ahead of time. It's not necessary but extra rinsing may aid in digestion.
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I really enjoyed this. I used Thyme instead of Rosemary
18 Feb 13 by member: tnbristol24
Worst soup I have ever had. Sorry, I'm not making this again.
17 Apr 12 by member: Skinny_soon
This should be edited. Carrots are not in the ingredient list but are mentioned in the directions.
08 Mar 12 by member: mackeli4
This soup was delicious. I used chick peas instead of white beans and its very filling. LOVE it!
it has 5 points and is very filling
28 Sep 11 by member: beverley141156


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Nutrition summary:

There are 196 calories in 1 serving of Bean Soup with Pasta.
Calorie break-down: 13% fat, 69% carbs, 18% protein.

Nutrition Facts
Serving Size: 1 serving
Amount Per Serving
Calories from Fat 25
Calories 196
% Daily Values*
Total Fat 2.81g 4%
  Saturated Fat 0.387g 2%
  Polyunsaturated Fat 0.372g  
  Monounsaturated Fat 1.669g  
Cholesterol 0mg 0%
Sodium 352mg 15%
Potassium 476mg  
Total Carbohydrate 34.2g 11%
  Dietary Fiber 5.8g 23%
  Sugars 3.41g  
Protein 8.87g  
Vitamin A 139% Vitamin C 88%
Calcium 55% Iron 136%
of RDI*
(196 calories)
10% of RDI
Calorie Breakdown:
Carbohydrate (69%)
Fat (13%)
Protein (18%)
* Based on a RDI of 2000 calories