Chunky and Hearty White Bean Soup Recipe by The

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Ingredients

They’re rich in complex carbs like whole grains…
2 | They’re a Lean Protein. Beans have only 2-3% fat (lower than meat), but 7g protein for every 1/2 cup serving (the same amount as 1oz of meat)
3 15oz cans navy beans
1 tbsp extra virgin olive oil
1 tbsp fresh rosemary, chopped
1 medium red onion, finely chopped
2 carrots, diced
2 celery ribs, diced
5 garlic cloves, sliced
1/4 cup parsley, chopped
1 15oz can diced tomatoes
3 cups low sodium vegetable stock
3/4 tsp salt (or 1 tsp if you need a little more salt)
1/2 tsp freshly ground black pepper (more to taste if needed)
1/2 cup dried small pasta shells
Freshly grated parmesan cheese (2 tbsp per serving, about 1 cup total)
The Directions
Step 1: Chop all of your ingredients (onions, carrots, celery, herbs)
Step 4: While the soup is simmering, cook your pasta until it is al dente. Drain and set aside.
Step 6: Divide the soup into bowls and add 1-2 tbsp of cooked pasta and 1-2 tbsp of parmesan cheese to each. Eat and enjoy!
Chunky and Hearty White Bean Soup
Nutritional Info Per Serving: 245.6 Calories, 5.3g Fat, 500mg Sodium, 35.3g Carbs, 12.4g Fiber, 3.3g Sugar, 14.4g Protein
Ingredients
3 15oz cans navy beans
1 tbsp extra virgin olive oil
1 tbsp fresh rosemary, chopped
1 medium red onion, finely chopped
2 carrots, diced
2 celery ribs, diced
5 garlic cloves, sliced
1/4 cup parsley, chopped
1 15oz can diced tomatoes
3 cups low sodium vegetable stock
3/4 tsp salt (or 1 tsp if you need a little more salt)
1/2 tsp freshly ground black pepper (more to taste if needed)
1/2 cup dried small pasta shells
Freshly grated parmesan cheese (2 tbsp per serving, about 1 cup total)