Pasta Fagioli Soup Cup
Recipe Type:
Standard
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
2 tbsp
olive oil
1 medium
onion
3 cloves
garlic
2 medium
carrot
2 stalks
celery
4 c
vegetable broth
2 c
diced tomatoes
1 c
kidney beans
1 c
cannellini beans
1 c
ditalini pasta
1 tsp
Dried Oregano
1 tsp
Dried Basil
1 tsp
Salt
0.5 tsp
Black pepper
Directions
Step 1
Heat olive oil in a large pot over medium heat.
Step 2
Add onion, garlic, carrot, and celery to the pot. Cook until vegetables are tender, about 5 minutes.
Step 3
Add vegetable broth, diced tomatoes, kidney beans, cannellini beans, dried oregano, dried basil, salt, and black pepper to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
Step 4
Add ditalini pasta to the pot. Cook until pasta is tender, about 10 minutes.
Step 5
Serve the Pasta Fagioli Soup Cup hot and enjoy!
Nutrition Facts
Fat:
5 g
(45
kcal)
Protein:
10 g
(40
kcal)
Carbohydrates:
45 g
(180
kcal)
| Calories | 11.025 kcal | 0.55% |
| Vitamin A | 0.441 IU | 0.05% |
| Monounsaturated Fat | 0.0882 g | 0% |
| Saturated Fat | 0.0441 g | 0.04% |
| Fat | 0.2205 g | 0.16% |
| Carbohydrates | 1.9845 g | 0.4% |
| Sodium | 35.28 mg | 7.06% |
| Fibers | 0.441 g | 1.16% |
| Sugars | 0.2205 g | 0% |
| Protein | 0.441 g | 0.52% |
| Vitamin C | 0.6615 mg | 0.74% |
| Calcium | 0.3528 mg | 0.07% |
| Iron | 0.6615 mg | 0.13% |
| Potassium | 26.46 mg | 5.29% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0 mg | 0% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0.0441 mg | 0.29% |
| Zinc | 0.0441 mg | 0.01% |
| Selenium | 0.441 mcg | 0.09% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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