Nutrition Facts
Serving Size1/8 recipe
Calories230
Calories from Fat40
Total Fat5 g
Saturated Fat1 g
Cholesterol0 mg
Sodium140 mg
Total Carbohydrate38 g
Dietary Fiber9 g
Sugars7 g
Proteins10 g
Vitamin A15% DV
Vitamin C45% DV
Calcium6% DV
Iron15% DV

Percent Daily Values (DV) are based on a 2,000 calorie diet.

Servings and Times
Servings8
Preparation Time30 minutes

Cups of Fruits and Vegetables Per Person: 2.0

Ingredients and Preparation
IngredientsMeasures
Olive oil2 tablespoons
Chopped onion1 cup
Garlic cloves, minced
No salt added stewed tomatoes, undrained2 cans (14½ ounces each)
Low sodium vegetable broth1 can (15 ounces)
Water3 cups
Cannellini beans, drained1 can (15 ounces)
Red kidney beans, drained1 can (15 ounces)
Green pepper, diced1 cup
Fresh parsley, chopped¼ cup
Basil leaves1 teaspoon
Black pepper¼ teaspoon
Oregano½ teaspoon
Rosemary1 teaspoon
Uncooked small shell pasta4 ounces
  1. Directions
  2. Heat oil in large pot or Dutch oven over medium heat until hot; add onion and garlic.
  3. Cook until onion is translucent.
  4. Stir in tomatoes with liquid, broth, water, beans, parsley, basil, pepper, oregano, and rosemary.
  5. Bring to a boil, stirring occasionally, and then reduce heat to low.
  6. Simmer, covered for 10 minutes.
  7. Add pasta and simmer for 10 to 12 minutes until pasta is tender.
  8. Serve immediately with whole wheat bread and side salad.