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Ingredients
- 2 x Cloves garlic, halves
- 2 Tbsp. Extra virgin olive oil
- 1 lrg Carrot, pared and coarsely minced
- 1 lrg Onion, coarsely minced
- 1 tsp Leaf rosemary, crumbled
- 4 Tbsp. Tomato paste
- 3 can (20 ounce. each) white kidney beans, undrained
- 46 ounce (6 c.) chicken broth
- 6 ounce Small pasta such as ditali elbows
- 2 Tbsp. Red wine vinegar
Directions
- Saute/fry garlic in oil in Dutch oven. When garlic browned (about 10 min throw away). Add in minced carrot and onion saute/fry till they begin to color 3 to 5 min.
- Add in rosemary and tomato paste. Add in beans with their liquid, and chicken broth. Simmer, uncovered, 2 min. Add in pasta, stirring to distribute ingredients proportionately. Cover and simmer, stirring occasionally for 8 min or possibly till pasta is al dente (hard). Remove from heat. Let stand, covered, 10 min. Add in salt if necessary. Stir vinegar into soup.
- Combine: 1/2 c. grated Parmesan cheese and 1/4 c. finely minced parsley.
- Sprinkle over top of soup.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 479g | |
| Recipe makes 4 servings | |
| Calories 280 | |
| Calories from Fat 70 | 25% |
| Total Fat 7.95g | 10% |
| Saturated Fat 1.22g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 706mg | 29% |
| Potassium 656mg | 19% |
| Total Carbs 41.6g | 11% |
| Dietary Fiber 4.6g | 15% |
| Sugars 5.33g | 4% |
| Protein 10.42g | 17% |
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