Directions:
- Heat extra-virgin olive oil in a soup pot over medium to medium-high heat. Add the carrot, celery, onions, garlic, rosemary, bay leaf, salt and pepper, to taste. Saute until the vegetables are soft, about 7 to 8 minutes. Stir in the canned beans and tomato paste, and cook for 1 minute. Add the stock and water, then cover and bring to a boil. Add the pasta and let simmer in the soup for 5 minutes, then add the green beans and simmer for 3 to 4 minutes more. Turn off the heat. Add the lemon zest, lemon juice and the parsley. Taste and season with salt and pepper, if necessary. Discard the rosemary stems. To serve, ladle the soup into shallow bowls and garnish with cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 193.58 Kcal (810 kJ) | ||
| Calories from fat | 84.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.37g | 14% | |
|---|---|---|---|
| Cholesterol | 5.4mg | 2% | |
| Sodium | 291.25mg | 12% | |
| Potassium | 546.71mg | 12% | |
| Total Carbs | 21.3g | 7% | |
| Sugars | 9.27g | 37% | |
| Dietary Fiber | 4.33g | 17% | |
| Protein | 8.39g | 17% | |
| Vitamin C | 20.6mg | 34% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 16.7mg | 93% | |
| Calcium | 71.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 38.18 Kcal (160 kJ) | ||
| Calories from fat | 16.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.85g | 14% | |
|---|---|---|---|
| Cholesterol | 1.07mg | 2% | |
| Sodium | 57.45mg | 12% | |
| Potassium | 107.84mg | 12% | |
| Total Carbs | 4.2g | 7% | |
| Sugars | 1.83g | 37% | |
| Dietary Fiber | 0.85g | 17% | |
| Protein | 1.66g | 17% | |
| Vitamin C | 4.1mg | 34% | |
| Iron | 3.3mg | 93% | |
| Calcium | 14mg | 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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