2(15 oz) cans cannellini beans or chickpeas, rinsed and drained
¼cupdried lentils, rinsed (preferably French green lentils)
1cupdiced or chopped canned tomatoes with their juices
2bay leaves
1tbspminced fresh rosemary
¾cupdried whole wheat elbow pasta
Instructions
1
Heat 2 tablespoons of water in a large pot over medium-low heat. Saute onion, carrots, and celery and increase the heat to medium. Cook until onions become translucent, stirring frequently. If bottom of pot becomes brown, add 2 tablespoons of water.
2
Add garlic and cook 1 minute, stirring constantly.
3
Add the broth, salt, beans, lentils, diced tomatoes, bay leaves, and rosemary. Increase the heat to high and bring to a boil, then reduce to medium-low and simmer, covered, until the lentils are just tender, 15-30 minutes.
4
Use a slotted spoon to transfer 1 cup of bean mixture and a little liquid to a blender. Puree until smooth and set aside.
5
Add the dried pasta to the pot and stir to incorporate. Turn the heat up to a gentle boil and cook until pasta is tender but still firm to the bite, about 8-12 minutes. Discard the bay leaves.
6
Stir the reserved pureed bean mixture into the soup. Cook briefly until soup is heated through.
7
Remove the soup from heat and season with salt. Serve immediately.
Nutrition Facts
6 servings
Serving size
1 cup
Amount per serving
Calories193
% Daily Value *
Total Fat0.5g1%
Saturated Fat 0g
Trans Fat 0g
Cholesterol0mg
Sodium750mg33%
Total Carbohydrate27g10%
Dietary Fiber 11g40%
Total Sugars 7g
Protein10g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
2tbspwater
1medium yellow onion, finely diced
2medium carrots, finely diced
2medium celery stalks, finely diced
2cloves garlic, minced
6cupslow sodium vegetable broth
1tspsalt
2(15 oz) cans cannellini beans or chickpeas, rinsed and drained
¼cupdried lentils, rinsed (preferably French green lentils)
1cupdiced or chopped canned tomatoes with their juices
2bay leaves
1tbspminced fresh rosemary
¾cupdried whole wheat elbow pasta
Directions
1
Heat 2 tablespoons of water in a large pot over medium-low heat. Saute onion, carrots, and celery and increase the heat to medium. Cook until onions become translucent, stirring frequently. If bottom of pot becomes brown, add 2 tablespoons of water.
2
Add garlic and cook 1 minute, stirring constantly.
3
Add the broth, salt, beans, lentils, diced tomatoes, bay leaves, and rosemary. Increase the heat to high and bring to a boil, then reduce to medium-low and simmer, covered, until the lentils are just tender, 15-30 minutes.
4
Use a slotted spoon to transfer 1 cup of bean mixture and a little liquid to a blender. Puree until smooth and set aside.
5
Add the dried pasta to the pot and stir to incorporate. Turn the heat up to a gentle boil and cook until pasta is tender but still firm to the bite, about 8-12 minutes. Discard the bay leaves.
6
Stir the reserved pureed bean mixture into the soup. Cook briefly until soup is heated through.
7
Remove the soup from heat and season with salt. Serve immediately.
AuthorLife and Health Network