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Pasta and Kidney Bean Soup

Pasta and Kidney Bean Soup

recipe ingredients
1/2 cup chopped red onion
1 can (14 1/2 oz) diced tomatoes, undrained
2 cans (16 oz each) fat free reduced sodium chicken broth
1 cup uncooked orzo pasta
1/2 tsp. dried oregano
1/8 tsp. crushed red pepper
1 clove garlic, crushed
1 can (16 oz) kidney beans, rinsed and drained
2 Tbsp. grated fat free parmesan cheese

recipe directions
Spray a large saucepan with nonstick cooking spray. Cook onion in saucepan over medium heat about 10 minutes, stirring frequently, until tender. Add tomatoes, broth, pasta, oregano, red pepper, and garlic. Heat until boiling and reduce heat. Cover and simmer 20 minutes, stirring occasionally, until pasta is tender. Stir in beans and simmer, uncovered, 5 more minutes. Sprinkle with cheese before serving.

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Serves: 4 - Nutrition Information Per Serving:
calories total fat sat fat protein fiber sodium (mg) carbs ww pts
270 3 1 18 7 1060 50 4
  • Kathrine Konarska

    This soup is wonderful, although when it’s done it’s not really a soup because the orzo has absorbed most of the water/chicken broth. You get a good portion for only 4 points. You can always add more broth and vegetables.

  • LeeAnn M.

    Even though I am cooking challenged, I thought this soup was incredibly easy to make. I loved the taste — reminded me of spaghetti sauce because of the oregano and tomatoes. This has gone into the keeper folder. You may want to add water to this because as stated above, the orzo does take up most of the liquid.

  • Binkey

    I just ran this thru the Points Calculator and it is 5 PTS per serving not 4 PTS…

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