Cannellini and Pasta Soup

Serves: 6Hands-on: 10 minutesTotal: 40 minutesDifficulty: Easy

Serves: 6

Ingredients

  • 2 Tbsp. olive oil
  • ⅓ cup chopped onion
  • 3 cloves garlic, minced
  • ½ lb. tomatoes, peeled and chopped
  • 5 cups low-sodium vegetable stock
  • ¼ tsp. freshly ground pepper
  • 3 cups canned cannellini beans, rinsed and drained, divided
  • 1 cup orzo
  • 2 Tbsp. Parmesan cheese

Directions

  • Heat olive oil in large pot; gently cook onions and garlic until soft but not browned. Add tomatoes, vegetable stock, and pepper.
  • In a food processor or blender, purée 1 cup of cannellini beans; add to stock mixture. Cover and simmer for 20–30 minutes.
  • While stock is simmering, cook pasta until al dente; drain.
  • Add remaining beans and pasta to stock; heat through. Serve with Parmesan cheese.

Recipe Information

Serves: 6

Ingredients

  • 2 Tbsp. olive oil
  • ⅓ cup chopped onion
  • 3 cloves garlic, minced
  • ½ lb. tomatoes, peeled and chopped
  • 5 cups low-sodium vegetable stock
  • ¼ tsp. freshly ground pepper
  • 3 cups canned cannellini beans, rinsed and drained, divided
  • 1 cup orzo
  • 2 Tbsp. Parmesan cheese

Directions

  • Heat olive oil in large pot; gently cook onions and garlic until soft but not browned. Add tomatoes, vegetable stock, and pepper.
  • In a food processor or blender, purée 1 cup of cannellini beans; add to stock mixture. Cover and simmer for 20–30 minutes.
  • While stock is simmering, cook pasta until al dente; drain.
  • Add remaining beans and pasta to stock; heat through. Serve with Parmesan cheese.

Nutrition Information

Nutrition Information
Amount per serving
Calories280
Total Fat6g
Saturated Fat1g
Cholesterol0mg
Sodium250mg
Total Carbohydrate46g
Dietary Fiber7g
Sugars2g
Protein12g