Pasta Fagioli Soup

Makes:
8 servings

Ingredients:

• 1 cup canned tomatoes, crushed
• 2 cloves garlic, minced
• 2 Tablespoon rosemary, crumbled
• 4 cups chicken stock
• 2 16-ounce cans white kidney beans, rinsed
• 1/4 pound rotini pasta
• 2 cups zucchini, sliced
• 2 tablespoons lowfat Parmesan cheese, grated

Directions:

• Coat a saucepan with nonstick cooking spray (nonfat).
• Over medium heat add first 3 ingredients and simmer 5 minutes.
• Add 3 cups of the stock.
• Place remaining stock with 1-cup kidney beans in a blender and blend well.
• Transfer to tomato mixture and add remaining kidney beans and bring to a boil.
• Reduce heat to low and simmer 10 minutes.
• Add pasta and zucchini and cook an additional 10-12 minutes.
• Serve with Parmesan.

Nutritional Information:

• Serving Size: 1 cup
• Calories: 530
• Fat: 2 g
• Cholesterol: 2 mg
• Protein: 30 g
• Carbs: 98 g
• Fiber: 5 g
• Sodium: 130 mg