Directions:
- Heat the olive oil in a saucepan over a low heat. Stir in the onion, garlic, carrot and celery and fry gently for about 15 minutes, or until softened and translucent but not browned.
- Tip in 2oz of the beans and gently crush the beans with the back of a spoon, roughly breaking them up.
- Pour in the broth, increase the heat to high and bring to the boil. As soon as the broth is boiling, tip in the pasta, the remaining beans and the tomatoes. Boil for 6-10 minutes, or until the pasta is cooked al dente. Season the soup, to taste, with salt and black pepper.
- Remove from the heat, stir in the chopped parsley then ladle the soup into warm serving bowls.
- Sprinkle over some cheese and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 973.31 Kcal (4075 kJ) | ||
| Calories from fat | 304.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.78g | 52% | |
|---|---|---|---|
| Cholesterol | 24.51mg | 8% | |
| Sodium | 3216.06mg | 134% | |
| Potassium | 2151.47mg | 46% | |
| Total Carbs | 141.08g | 47% | |
| Sugars | 25.91g | 104% | |
| Dietary Fiber | 23.33g | 93% | |
| Protein | 35.68g | 71% | |
| Vitamin C | 70.1mg | 117% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 6.3mg | 35% | |
| Calcium | 486.8mg | 49% | |
| Amount Per 100 g | |||
| Calories | 82.96 Kcal (347 kJ) | ||
| Calories from fat | 25.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.88g | 52% | |
|---|---|---|---|
| Cholesterol | 2.09mg | 8% | |
| Sodium | 274.12mg | 134% | |
| Potassium | 183.38mg | 46% | |
| Total Carbs | 12.02g | 47% | |
| Sugars | 2.21g | 104% | |
| Dietary Fiber | 1.99g | 93% | |
| Protein | 3.04g | 71% | |
| Vitamin C | 6mg | 117% | |
| Iron | 0.5mg | 35% | |
| Calcium | 41.5mg | 49% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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