Ingredients
Scale
- 1/4 cup vegetable or olive oil
- 1 medium onion, diced
- 1 tbsp minced garlic
- 2 whole carrots, chopped
- 2 celery stalks, chopped
- 6 cups chicken or vegetable broth
- 1 can kidney beans, drained
- 1 can cannelloni beans, drained
- 1 can (8 oz) tomato sauce
- 1 can (28 oz) diced tomatoes
- 4 cups water
- 1–2 cups uncooked dry pasta
Instructions
- Heat oil in a large stock pot over medium heat.
- Sauté onion, celery, garlic, and carrots for about 4-5 minutes until onions are translucent.
- Add broth, tomato sauce, diced tomatoes, beans, water, and spices to the pot.
- Bring to a boil; then reduce heat and simmer for 15 minutes.
- Stir in uncooked pasta and cook for an additional 10-12 minutes until tender.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 4g
- Sodium: 790mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg