Tuscan Bean and Pasta Soup

"This is a big, hefty soup, perfect for the winter months with a light main course to follow. Alternatively, it is a complete lunch, with just some cheese and a salad after it. Vegetarians might like to know that a vegetarian parmesan-style cheese is available from Bookhams.com"
Servings:
4 people

Health Score

High
Medium
Low
9.4 / 10
High score

Glycemic Index

Index
53
Low
Load
30
High

Nutrition per serving:

Calories379.55 kcal19%
Fat8.28 g12%
Carbs57.13 g22%
Sugars3.63 g4%
Protein18.76 g38%
Sodium241.70 mg12%
Fiber10.41 g37%
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index
53
Low
Glycemic Load
30
High

Ingredients

8 oz (225 g) dried cannellini beans
4 oz (110 g) shortcut macaroni
2 tablespoons olive oil
1 large onion, peeled and finely chopped
2 cloves garlic, peeled and crushed
2½ level tablespoons tomato pureé
1 heaped tablespoon fresh rosemary, bruised in a mortar then very finely chopped
salt and freshly milled black pepper
Parmesan (Parmigiano Reggiano) cheese (see recipe introduction), grated or shaved

Directions

Sign in to save any recipe in the world and get personal recommendations
© 2018 Health Exchange