Italian Cannellini Bean & Pasta Soup
Prep Time
15 minutes, plus 30 minutes cook time
Number of Servings
Serves 8
Ingredients
  • 2 Tbsp Eden Extra Virgin Olive Oil
  • 2 cloves garlic, minced
  • 1 medium onion, diced
  • 30 oz Eden Cannellini (White Kidney) Beans, 2 cans, do not drain
  • 4 cup water
  • [q:1/2] cup carrots, diced
  • [q:1/4] cup celery, diced
  • 1 medium organic potato, cubed
  • [q:1/4] cup organic sweet corn, fresh or frozen
  • [q:1/4] cup green beans, cut into 1 inch lengths, fresh or frozen
  • [q:1/4] cup green peas, fresh or frozen
  • 2 cups organic diced tomatoes, do not drain
  • [q:1/4] tsp freshly ground black pepper, or to taste
  • [q:1/4] tsp dried oregano
  • [q:1/2] tsp dried basil
  • 2 Tbsp Eden Shoyu Soy Sauce, or to taste
  • 1 cup chopped kale or spinach
  • 1 cup Eden Vegetable Spirals
Directions
  1. Heat the oil in a large soup pot, sauté the garlic and onions for 3 to 4 minutes.
  2. Add all other ingredients, except the kale and shoyu. Cover and simmer for 20 minutes.
  3. While the soup is simmering, cook the pasta according to package directions. When done, rinse, drain and set aside.
  4. Reduce the heat to low, add the shoyu, kale and cooked pasta.
  5. Simmer another 5 minutes, and serve.
Nutrition Info
175 calories, 4 g fat (23% calories from fat), 8 g protein, 27 g carbohydrate, 7 g fiber, 0 mg cholesterol, 316 mg sodium