10 Servings
1 cup navy beans
4 ounces elbow macaroni
2 tablespoons olive oil
1
onion, chopped
2 cloves garlic, chopped
2 carrots, chopped
2 celery, chopped
2
potatoes, peeled and cubed
4 tomatoes, cubed
1 zucchini, small
1/2 pound
green beans, sliced
1 teaspoon black pepper, freshly ground, (optional)
8 cups
water
1 tablespoon basil
2 tablespoons grated Parmesan cheese
1 clove garlic,
whole
Heat oil in a large heavy pan. Add onion, garlic, carrots and celery.
Sauté the vegetables until onion is transparent.
Add the potatoes, tomatoes,
zucchini, green beans, black pepper and water.
Simmer for 30 minutes. Add the
white navy beans and the pasta.
Add more water, if soup is too thick.
In a
blender, blend the basil, 1 clove of garlic and 1 cup of soup from the pot.
Return
this mixture to the soup, mix in and serve. Garnish with Parmesan cheese.
Amount Per Serving
Calories 255 Calories from Fat 40
Percent Total Calories
From:
Fat 16% Protein 15% Carb. 69%
Nutrient Amount per Serving Value
Total Fat 4 g 7%
Saturated Fat 1 g 4%
Cholesterol 1 mg 0%
Sodium 200 mg 8%
Total Carbohydrate 44 g 15%
Dietary Fiber 4 g 15%
Sugars 0 g
Protein 10 g
Vitamin A 96% Vitamin C 67% Calcium 0% Iron 20%
