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Pasta and bean soup with pesto

Servings:
6 servings
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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

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