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Bean, Zucchini And Pasta Soup

Ingredients
  Butter/Vegetable oil 1 Tablespoon
  Finely chopped onion 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), minced
  Zucchini 1 , chopped
  Chicken stock 2 Cup (32 tbs)
  Canned tomatoes 14 Ounce, undrained, chopped (1 can, 398 ml)
  Broken spaghettini 3⁄4 Cup (12 tbs)
  Dried basil 1⁄2 Teaspoon
  Canned kidney beans 14 Ounce (1 can, 398 ml)
Directions

In large saucepan, melt butter over medium-high heat; saute onion and garlic for 2 minutes or until tender. Stir in zucchini, chicken stock, tomatoes, spaghettini and basil. Bring to boil; cook for 8 minutes or until pasta is tender. Stir in kidney beans; cook for 1 minute or until heated through. Season with salt and pepper to taste.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Appetizer
Method: 
Saute
Ingredient: 
Bean

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1149 Calories from Fat 206

% Daily Value*

Total Fat 23 g35.3%

Saturated Fat 9.5 g47.5%

Trans Fat 0 g

Cholesterol 46.7 mg15.6%

Sodium 2618.5 mg109.1%

Total Carbohydrates 206 g68.8%

Dietary Fiber 33.4 g133.6%

Sugars 37.7 g

Protein 55 g109.4%

Vitamin A 76.1% Vitamin C 149.8%

Calcium 49.5% Iron 61.7%

*Based on a 2000 Calorie diet

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Bean, Zucchini And Pasta Soup Recipe