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Pasta e Fagioli
Source: dLife

This hearty pasta, bean, and vegetable soup is an Italian favorite.

Prep Time: 15 minutes
Cook Time: 45 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 212.0
Total Carbs 37.4 g
Dietary Fiber 5.1 g
Sugars 5.4 g
Total Fat 1.9 g
Saturated Fat 0.5 g
Unsaturated Fat 0.0 g
Potassium 301.6 mg
Protein 9.3 g
Sodium 171.7 mg
Dietary Exchanges
, 1 1/2 Vegetables , 1/2 Meat , 2 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. Coat a nonstick covered pot with cooking spray. Add the onion, carrot, zucchini, and mushrooms and sauté for 5 to 6 minutes, until onions wilt.
  2. Add the tomatoes with their juice and simmer, covered, for 20 minutes.
  3. Add the beans and simmer, uncovered, for 5 minutes.
  4. Add the broth and cook, uncovered, for 10 minutes.
  5. If making ahead, cool and freeze in an airtight container; when ready to serve, reheat in a pot or in the microwave.
  6. While the soup is reheating, cook the pasta according to package directions to al dente. (Do not overcook the pasta, as it will continue to cook in the hot soup).
  7. Drain the pasta and combine with the soup.
  8. Ladle into soup bowls, topping each serving with a sprinkling of Parmesan cheese.

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