We’re always on the lookout for great, low-fat recipes and this pasta soup fits the bill. Loaded with veggies, it’s fast, filling and delicious. Once school starts, I make it every week. Maria Gooding, St. Thomas, Ontario.
1.25 cup Reduced Sodium Chicken Broth Or Vegetable Broth
1 teaspoon Dried Basil
0.5 teaspoon Dried rosemary, crushed
0.25 teaspoon Salt
0.125 teaspoon Pepper
1 can Cannellini beans, rinsed and drained
2 cup Shredded fresh spinach
0.25 cup Shredded parmesan cheese, optional
Nutrition value
229
calories per serving
6 g Fat19 g Protein39 g Carbs7 g FiberOther
Current Totals
6 g Fat
19 g Protein
39 g Carbs
7 g Fiber
MacroNutrients
Carbs
39 g
Protein
19 g
Fiber
7 g
Fats
Fat
6 g
Vitamins & Minerals
Calcium
168 mg
Iron
5 mg
Vitamin A
2829 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
3 mg
Vitamin B6
0 mg
Vitamin B9
126 mcg
Vitamin B12
0 mcg
Vitamin C
34 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
118 mg
Manganese
1 mg
Phosphorus
235 mg
Selenium
15 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
