Italian Bean and Pasta Soup

Recipe By : Nava Atlas, author of Vegetarian Celebrations

3-4 Points Per Serving

2 tablespoons extra-virgin olive oil

1 medium onion -- finely chopped

2 cloves garlic -- minced

1 medium carrot -- peeled and diced

1 large celery stalk -- diced 1/4 inch

32 ounces cannellini beans, canned -- (large white beans)

2 cans drained and rinsed

7 cups water

2 cups zucchini -- diced

2 bay leaves

1 1/2 teaspoons Italian seasoning

1/4 cup tomato paste

1 1/2 cups ditalini -- (tiny tubular pasta)

2 tablespoons chopped fresh parsley

Salt and freshly ground pepper to taste

Heat the olive oil in a soup pot. Add the onion, garlic, carrot, and celery, and saute over medium heat, stirring frequently, until the onion is golden. Add the beans, cooking liquid or water, zucchini, bay leaves, herb mix, and tomato paste. Bring to a simmer, and cook gently, covered, until the zucchini is just tender, about 10 minutes. Remove from the heat and allow the soup to stand for an hour or so to develop flavor. In a separate saucepan, cook the pasta al dente. Rinse briefly under cool water until it stops steaming. Add the parsley to the soup and heat it through. When the soup is hot, add the cooked pasta and season to taste with salt and pepper. Serve at once.

Makes 8-12 servings.

NOTE: This recipe is provided by Nava Atlas, author of Vegetarian Celebrations and many other vegetarian cookbooks. You can visit Atlas at http://www.vegkitchen.com. This Italian standard, served with fresh bread and a salad, is a meal in itself. - Douglas Stevenson

Sent by: "lori g

NOTES : Per (8) serving: 217.3 cal, 4.3g (17.3%) fat, 2g fibre, 484mg sodium, 36.6g carbs, 9.5g protien

Per (8) serving: 4.30 points

Per (12) serving: 144.9 cal, 2.9g (17.3%) fat, 1.3g fibre, 322mg sodium, 24.4g carbs, 6.3g protien

Per (12) serving: 2.88 points

Shared by: Jenn