Pasta Fagioli Soup

• Makes: 8 servings

• Ingredients:
  • 1 cup canned tomatoes, crushed
  • 2 cloves garlic, minced
  • 2 tbsp rosemary,crumbled
  • 4 cups chicken stock
  • 2 16oz cans white kidney beans, rinsed
  • ¼ pound rotini pasta
  • 2 cups zucchini, sliced
  • 2 tbsp lowfat Parmesan cheese, grted

• Directions:
  • Coat a saucepan with nonstick cooking spray (nonfat).
  • Over medium heat add first 3 ingredients and simmer 5 minutes.
  • Add 3 cups of the stock.
  • Place remaining stock with 1-cup kidney beans in a blender and blend well.
  • Transfer to tomato mixture and add remaining kidney beans and bring to a boil.
  • Reduce heat to low and simmer 10 minutes.
  • Add pasta and zucchini and cook an additional 10-12 minutes.
  • Serve with Parmesan.

• Nutritional Information:
  • Serving Size - 1 cup
  • Calories - 530
  • Fat - 2 gr
  • Cholesterol - 2 mg
  • Protein - 30 gr
  • Carbohydrates - 95 gr
  • Fiber - 5 gr
  • Sodium - 130 mg

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