Pasta Fagioli Soup II

4.6
(198)

A quick and easy Italian favorite. Garnish with grated Romano cheese.

10
10
10
10
Prep Time:
15 mins
Cook Time:
1 hrs
Total Time:
1 hrs 15 mins
Servings:
8
Yield:
8 servings

Ingredients

  • 1 (29 ounce) can diced tomatoes

  • 2 (14 ounce) cans great Northern beans, undrained

  • 1 (14 ounce) can chopped spinach, drained

  • 2 (14.5 ounce) cans chicken broth

  • 1 (8 ounce) can tomato sauce

  • 3 cups water

  • 1 tablespoon minced garlic

  • 8 slices crisp cooked bacon, crumbled

  • 1 tablespoon dried parsley

  • 1 teaspoon garlic powder

  • 1 ½ teaspoons salt

  • ½ teaspoon ground black pepper

  • ½ teaspoon dried basil

  • ½ pound seashell pasta

Directions

  1. In a large stock pot, combine diced tomatoes, beans, spinach, chicken broth, tomato sauce, water, garlic, bacon, parsley, garlic powder, salt, pepper, and basil. Bring to a boil, and let simmer for 40 minutes, covered.

  2. Add pasta and cook uncovered until pasta is tender, approximately 10 minutes. Ladle soup into individual serving bowls, sprinkle cheese on top, and serve.

Nutrition Facts (per serving)

256 Calories
1g Fat
48g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 256
% Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 2%
Sodium 996mg 43%
Total Carbohydrate 48g 18%
Dietary Fiber 8g 28%
Total Sugars 5g
Protein 14g
Vitamin C 21mg 104%
Calcium 100mg 8%
Iron 5mg 25%
Potassium 667mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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