Ingredients
- 1 teaspoon olive oil
- 2 teaspoon garlic cloves, smashed
- 4 cup low-sodium vegetable broth
- 1 can (151/2 ounces) cannellini beans, rinsed and drained
- 2 can small sprigs fresh rosemary
- 2 cup small whole-grain pasta shells
- 1/2 teaspoon salt
- 2 tablespoon jarred or prepared pesto
- 3 tablespoon grated parmesan cheese
Preparation
Baking Directions:
In a large pot or Dutch oven, heat the oil over medium heat.
Add the garlic and cook, stirring, until fragrant but not browned, about 2 minutes.
Add the broth, beans, and rosemary sprigs, and bring to a simmer.
Cook for 5 minutes.
Add the pasta, increase the heat to medium-high, and bring to a boil.
Cook, stirring occasionally, until the pasta is just tender, 10 to 12 minutes.
Season with the salt, and use a slotted spoon to remove the garlic cloves and rosemary sprigs.
Ladle the soup into bowls and swirl 1 teaspoon of the pesto into each serving.
Sprinkle with the parmesan and serve.
Nutritional count per serving: 210 calories; 9g protein; 4g fat; 32g carbohydrate; 6g fiber; 573 mg sodium