Directions:
- Place beans in medium bowl. Add enough cold water to cover by 2 inches; soak overnight. Drain.
- Place beans in large Dutch oven. Add 5 cups water and next 11 ingredients and bring to boil. Reduce heat, cover and simmer until beans are tender, stirring occasionally, about 1 hour.
- Transfer 2 cups soup and whole potato to blender and puree. Return puree to soup in pot. Add pasta and 1/4 cup basil; simmer uncovered until pasta is cooked through and flavors blend, stirring occasionally, about 25 minutes. Season with salt and pepper. Mix in 1/4 cup basil. Serve with Parmesan cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 158.64 Kcal (664 kJ) | ||
| Calories from fat | 68.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.66g | 12% | |
|---|---|---|---|
| Cholesterol | 0.22mg | 0% | |
| Sodium | 500mg | 21% | |
| Potassium | 590.84mg | 13% | |
| Total Carbs | 19.83g | 7% | |
| Sugars | 3.84g | 15% | |
| Dietary Fiber | 3.82g | 15% | |
| Protein | 3.42g | 7% | |
| Vitamin C | 22.9mg | 38% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.9mg | 5% | |
| Calcium | 66.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 40.43 Kcal (169 kJ) | ||
| Calories from fat | 17.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.95g | 12% | |
|---|---|---|---|
| Cholesterol | 0.06mg | 0% | |
| Sodium | 127.42mg | 21% | |
| Potassium | 150.56mg | 13% | |
| Total Carbs | 5.05g | 7% | |
| Sugars | 0.98g | 15% | |
| Dietary Fiber | 0.97g | 15% | |
| Protein | 0.87g | 7% | |
| Vitamin C | 5.8mg | 38% | |
| Iron | 0.2mg | 5% | |
| Calcium | 17mg | 7% | |
* 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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