Sometimes pronounced “pasta fah-ZOOL,” this bean and pasta soup is an Italian favorite.
Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Yield: 8 servings
Serving size: about 1 cup
8 ounces shell pasta
1 medium sweet onion, peeled and coarsely chopped
4 tablespoons olive oil
2 28-ounce cans Italian plum tomatoes, such as Roma tomatoes, crushed
1 6-ounce can tomato paste
1 tablespoon chopped fresh basil (approximately 2–3 large leaves), or 1 teaspoon dried basil
1 16-ounce can cannellini beans, drained and rinsed
Cook pasta according to package directions, until slightly chewy (al dente). Meanwhile, in medium saucepan, cook onion in oil until tender. Add tomatoes and their liquid, tomato paste, and basil and simmer for 15 minutes. Add beans and drained pasta and cook until heated through.
Protein: 14 g
Total fat: 8 g
Saturated fat: 1 g
Cholesterol: 0 mg
Sodium: 293 mg
Dietary fiber: 7 g
Carbohydrate: 56 g
This recipe was developed by Liz Friedrich, MPH, RD, LDN, a nutrition and health promotion consultant based in North Carolina.
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