1 medium carrot, peeled & chopped
28 oz can tomatoes, peeled & diced
1 T olive oil
1 small red onion, fincely diced
2 medium cloves garlic, peeled & minced
1 1/2 c water
1 1/4 t dried oregano
1/2 t salt
1/4 t freshly ground black pepper
1 c broken spaghetti
15 oz can cannellini beans, drained, rinsed & drained agian
1/4 c finely chopped parsley
Process carrot. Add tomatoes with liquid
process. Heat oil in large pan over medium heat. Add onion & garlic
saute 5 minutes. Stir in tomato mixture, water, oregano, salt & pepper. Bring to a boil, then simmer 20 minutes. Cook pasta according to box directions. Drain & add to soup with beans & parsley. Heat 5 minutes then serve. Serves 6. 187 cal, 4g fat, 17mg chol, 559mg sod
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