Hearty and healthy? You bet
Filling enough for a meal, this soup is thick with beans, vegetables, pasta and flavor—even without the traditional topping of Parmesan cheese. To make it even healthier, try using whole-wheat pasta.
2 Tbsp. olive oil
1 large onion, diced
2 stalks celery, diced
1 large carrot, diced
4 cloves garlic, minced
8 c. reduced-sodium chicken broth
One 28-oz. can no-salt-added diced tomatoes
One 15-oz. can no-salt-added garbanzo beans, drained
One 15-oz. can no-salt-added kidney beans, drained
1 c. (dry) elbow macaroni
1 c. peas (fresh or frozen)
2 Tbsp. chopped fresh oregano
Salt and pepper to taste
Heat oil in a large pot over medium-high heat. Add onion and cook, stirring occasionally, for 4 minutes. Add celery, carrot and garlic and cook, stirring occasionally, until starting to soften, about 3 minutes. Add broth, tomatoes, garbanzo beans and kidney beans and bring to a boil. Add macaroni and peas and cook until vegetables and pasta are tender, about 10 minutes. Stir in oregano and salt and pepper to taste.
Makes 8 (about 2-cup) servings.
Nutrition information per serving: 264 calories; 4.6 g total fat; 14.7 g protein; 42.6 g carbohydrates; 0 mg cholesterol; 736 mg sodium; 8.6 g dietary fiber.