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Ingredients1 h servings 475 cals
Original recipe yields 8 servings
- Bring water to a boil in a large soup pot and stir ditalini pasta into the boiling water. Cook, stirring occasionally, for 12 minutes.
- Stir tomato sauce, cannellini beans, kidney beans, black-eyed peas, frozen green peas, corn, potato, carrots, onion, garlic, parsley, Italian seasoning, salt, and black pepper into pasta. Bring soup to a boil, reduce heat to low, and simmer to blend flavors, 30 to 45 minutes.
- Serve topped with olive oil and Parmesan cheese.
Per Serving: 475 calories; 3 g fat; 94.2 g carbohydrates; 19.9 g protein; < 1 mg cholesterol; 890 mg sodium. Full nutrition
ReviewsRead all reviews 3
There is only one review on this recipe and it is a horrible one yet the person did not state why they felt this was the worst recipe they had ever made. I did make some changes in which I will ...