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Pasta Fagioli - Gluten Free
Pasta Fagioli - Gluten Free

Category: Soup | Serves: 6

(25 ratings)

Nutrition Information:
Calories: 252
Protein: 14 g
Carbs: 48 g
Fat: 2 g
Saturated Fat: 1 g
Sodium: 779 mg
Fiber: 11 g

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1 cup chopped onion
3/4 cup (2 stalks) chopped celery
3/4 cup (2 carrots) chopped carrot
2 garlic cloves, minced
1 (28-ounce) can crushed tomatoes, undrained
2 (14-ounce) cans low sodium chicken broth (Swanson or Kitchen Basics Low Sodium)
1 (16-ounce) can red kidney beans, rinsed and drained
1 (15-ounce) can cannellini beans or other white beans, rinsed and drained
1 1/2 teaspoons dried Italian seasoning
1/2 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
3/4 cup uncooked gluten free pasta
2 tablespoons grated fresh Kraft Parmesan cheese
1 Cook first 4 ingredients in a Dutch oven over medium-high heat.
2 Add tomatoes and next 7 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes.
3 Add pasta; cook 15 minutes or until pasta is done. Ladle soup into individual bowls; sprinkle with cheese.

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Category: Main Dish
Calories: 201

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