BEAN AND PASTA SOUP
We're always on the lookout for great, low-fat recipes and this pasta soup fits the bill. Loaded with veggies, it's fast, filling and delicious. Once school starts, I make it every week. -Maria Gooding, St. Thomas, Ontario
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 5 servings.
Number Of Ingredients 16
Steps:
- Cook pasta according to package directions. Meanwhile, in a large nonstick saucepan, saute the celery, carrots and onion in oil for 5 minutes. Add garlic; cook 1 minute longer. Stir in the water, tomatoes, broth, basil, rosemary, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until carrots are tender. , Drain pasta; stir into vegetable mixture. Add the beans; heat through. Stir in spinach; cook until spinach is wilted, about 2 minutes. Sprinkle with Parmesan cheese if desired.
Nutrition Facts : Calories 218 calories, Fat 5g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 588mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 7g fiber), Protein 9g protein. Diabetic Exchanges
CHICKEN AND PASTA SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 to 6 servings (about 9 cups)
Number Of Ingredients 11
Steps:
- Bring a large pot of cold water to a boil over high heat and salt it generously. Add the pasta and boil, stirring occasionally, until al dente, about 8 minutes. Drain.
- Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the onion, garlic, carrot, celery, and salt; cook until tender, about 8 minutes. Add the chicken, bay leaf, thyme, and broth to the vegetables, cover, and simmer for 10 minutes.
- Add the pasta to the soup just before serving. Ladle into warm bowls and serve. Soup can be made in advance and frozen, just omit the pasta and add when serving.
ITALIAN POTATO-PASTA SOUP WITH GREENS
Some soups are light and refreshing preludes to a meal; others, like this one, are an entire meal in a bowl. Pasta and potatoes, like pasta and beans, are frequently combined in Italian vegetable dishes. The potatoes should be starchy, like Yukon Golds or russets, so that they lend body to the broth. Short pasta shapes add texture; onion, fennel, garlic, tomato paste and fresh herbs and greens add flavor. The soup may be made a day or so before serving: It improves in the refrigerator and reheats beautifully, but don't add the pasta in this case until serving.
Provided by David Tanis
Categories dinner, easy, soups and stews, vegetables, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- In a large, heavy soup pot or Dutch oven, heat the 3 tablespoons olive oil over medium-high heat. When it shimmers, add onion, carrot and fennel, stir, and sprinkle with salt and pepper. Cook, stirring, until softened and golden, 5 to 10 minutes. Adjust the heat to prevent vegetables from browning or scorching.
- Stir in bay leaf, thyme sprig, garlic, paprika and tomato paste and cook, stirring, 1 minute. Add broth, potatoes and a large pinch of salt. Bring to a boil, then reduce heat to a brisk simmer. Cook until potatoes are cooked through but still firm, 12 to 15 minutes. Taste and adjust the seasonings.
- Stir in kale and pasta and simmer another 10 minutes, or until greens are well cooked and pasta is done. (Soup can be made up to this point, without the pasta, cooled and refrigerated for up to 3 days.)
- Ladle soup into bowls, and sprinkle with chopped rosemary and Parmesan. Drizzle each serving with a teaspoon of olive oil. Pass extra Parmesan at the table.
Nutrition Facts : @context http, Calories 373, UnsaturatedFat 3 grams, Carbohydrate 65 grams, Fat 5 grams, Fiber 7 grams, Protein 18 grams, SaturatedFat 1 gram, Sodium 1404 milligrams, Sugar 11 grams
CARROT AND PASTA SOUP
Make and share this Carrot and Pasta Soup recipe from Food.com.
Provided by alyseepoo
Categories Clear Soup
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place the bouillon cube into the water and stir until it dissolves.
- Place the carrots into the pot and bring to a boil.
- Turn the heat down and cover, simmering for 8 minutes.
- Add the pasta and cook until the pasta is tender.
Nutrition Facts : Calories 55.8, Fat 0.2, Sodium 28, Carbohydrate 11.6, Fiber 1.2, Sugar 1.6, Protein 1.8
TOMATO SOUP WITH PASTA
Enjoy this family-favourite tomato soup with carrots, celery and pasta for a lighter supper. It's great for a packed lunch too - simply pour into a flask
Provided by Lulu Grimes
Categories Lunch, Soup, Starter, Supper
Time 40m
Yield Serves 2-3
Number Of Ingredients 10
Steps:
- Heat the oil in a saucepan over a low heat. Add the onion, carrot and celery and fry for 8-10 mins until tender, but don't let them brown too much. Add the passata and tomatoes and bring to the boil. Add the stock, 200ml water and a pinch of sugar, then season and simmer for 20 mins. Taste the soup and adjust the seasoning - add more water if you need to. Can be frozen at this point.
- Stir in the cream (if using) and the cooked pasta. Spoon into two or three bowls and top with cheese, basil or pesto - or all three.
Nutrition Facts : Calories 187 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium
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