For a taste of Italy in minutes, prepare this simple vegetarian soup. Serve with a hearty whole-grain bread.

　　

Ingredients

serves 4, 1 cup per serving

　　3 cups low-sodium vegetable broth

　　1 15-ounce can no-salt-added Great Northern beans, rinsed and drained

　　1 cup no-salt-added canned diced tomatoes, drained

　　1/2 teaspoon dried oregano, crumbled

　　1/2 cup dried whole-grain medium pasta shells

　　1 tablespoon plus 1 teaspoon shredded or grated Parmesan cheese

　　

Step 1

In a large saucepan, stir together the broth, beans, tomatoes, and oregano. Bring to a boil over medium heat.

　　

Step 2

Stir in the pasta. Cook, partially covered, for 7 minutes, or until the pasta is just cooked through. Serve sprinkled with the Parmesan.

　　

Cook’s Tip

Step 3

If you expect to have leftovers, you may want to save the liquid you drain from the tomatoes. When the soup is refrigerated, the pasta will tend to absorb the liquid. The tomato liquid is good for returning the leftovers to the proper soupy consistency. You can also use water or more broth.

　　

Step 4

Substitute a can of no-salt-added mixed beans, rinsed and drained, for the Great Northern beans, and add 1 cup frozen green beans to the mix. You’ll have enough soup for five one-cup servings.

　　

nutrition information

Step 5

(Per Serving)

　　

Step 6

Calories: 158

　　

Step 7

Total Fat: 1.5g

　　

Step 8

Saturated: 0.5g

　　

Step 9

Trans: 0.0g

　　

Step 10

Polyunsaturated: 0.0g

　　

Step 11

Monounsaturated: 0.0g

　　

Step 12

Cholesterol: 1mg

　　

Step 13

Sodium: 131mg

　　

Step 14

Carbohydrates: 28g

　　

Step 15

Fiber: 8g

　　

Step 16

Sugars: 3g

　　

Step 17

Protein: 9g

　　

Step 18

Dietary Exchanges

　　

Step 19

1 1/2 Starch

　　

Step 20

1 Vegetable

　　

Step 21

1/2 Very Lean Meat

　　American Heart Association Quick & Easy Meals