Our Recipe Collection
Garden Pasta Soup
12 oz. pkg. HODGSON MILL WHOLE WHEAT EGG NOODLES
1 Tbsp. vegetable oil
1 medium onion, chopped
2 garlic cloves, minced
2 carrots, peeled and chopped
2 celery stalks, chopped
1 - 14.5 oz. can Italian roma tomatoes, cut up and juice
reserved
3 - 14.5 oz. cans low sodium vegetable, chicken or beef broth
1 1/2 c water
1/2 tsp dried oregano
1/2 tsp dried basil
1 bay leaf
salt and pepper to taste
2 - 12 oz. cans white cannellini or great northern beans,
rinsed
1/4 c freshly grated Parmesan cheese
1/4 c chopped parsley
Cook noodles according to package directions. Drain and set aside.
While noodles are cooking, heat oil in large saucepan over medium heat. Saute onion, stirring until pale golden, about 5 minutes. Add garlic, carrots and celery and saute until tender, stirring occasionally, about 5 minutes. Add tomatoes and reserved juice, broth, water, oregano, basil, bay leaf and salt and pepper to taste. Bring to a boil, then reduce heat and simmer, partially covered about 30 minutes. Stir in the beans and cooked noodles.
Remove bay leaf. Sprinkle some of the Parmesan cheese and chopped parsley on the soup prior to serving.
Makes 8 servings. Each serving: 343 calories; 2 g. dietary fiber; 23 g. carbohydrates; 15 g. protein; 8 g. fat; 1 g. saturated fat; 0 mg. cholesterol; 538 mg. sodium.