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Yield: Makes 6 servings. Serving size: 1-1/2 cups.
Recipes
Pasta Bean Soup
| Nutrition Information | |
| Calories: | 180 |
| Total Fat: | 0g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 330mg |
| Carbohydrates: | 31g |
| Dietary Fiber: | 6g |
| Sugars: | 8.4g |
| Protein: | 10g |
| Vitamin A: | 755iu (15%) |
| Vitamin C: | 10.8mg (18%) |
| Calcium: | 46mg (4%) |
| Iron: | 3.8mg (21%) |
1 medium onion chopped
1 clove garlic crushed
1 medium zucchini chopped
1 cup sliced mushrooms
4 cups broth
½ cup small pasta
16oz canned tomatoes (no salt added)
15oz canned garbanzo beans (drained & rinsed)
¼ tsp basil
½ tsp thyme
Put all ingredients except pasta in a soup pan and bring to a boil. When boiling, add the pasta and cook soup until pasta is done. Serve with a large salad or raw veggies.
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