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Pasta Fagioli Soup Recipe

Makes: 8 servings


  • 1 cup canned tomatoes, crushed
  • 2 cloves garlic, minced
  • 2 Tablespoon rosemary, crumbled
  • 4 cups chicken stock
  • 2 16-ounce cans white kidney beans, rinsed
  • 1/4 pound rotini pasta
  • 2 cups zucchini, sliced
  • 2 tablespoons lowfat Parmesan cheese, grated


  • Coat a saucepan with nonstick cooking spray (nonfat).
  • Over medium heat add first 3 ingredients and simmer 5 minutes.
  • Add 3 cups of the stock.
  • Place remaining stock with 1-cup kidney beans in a blender and blend well.
  • Transfer to tomato mixture and add remaining kidney beans and bring to a boil.
  • Reduce heat to low and simmer 10 minutes.
  • Add pasta and zucchini and cook an additional 10-12 minutes.
  • Serve with Parmesan.

Nutritional Information:

  • Serving Size: 1 cup
  • Calories: 530
  • Fat: 2 g
  • Cholesterol: 2 mg
  • Protein: 30 g
  • Carbohydrates: 95 g
  • Fiber: 5 g
  • Sodium: 130 mg

Please feel free to modify these recipes for any dietary needs or special diets.

Recipes || Desserts || Entrees || Salads || Soups || Vegetarian

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