Italian · Dinner
Bean and Pasta Soup (Low-Calorie)
Italian minestrone-style soup combining lean ground beef with cannellini beans and small pasta in a tomato broth. Garlic, rosemary, and a light touch of olive oil build flavor while keeping the dish satisfying yet calorie-light. Finished with parmesan and fresh parsley.
$3
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
389Calories
35.4gProtein
13.2gFat
42.1gCarbs
7.2gSugar
8.2gFiber
632mgSodium
72mgChol
4.4gSat Fat
956mgPotassium
157mgCalcium
4.9mgIron
2.4mcgVitamin B12
13mgVitamin C
low-calorie
low-cholesterol
high-fiber
protein-rich
low-calorie
Instructions
1
Dice onion, carrot, and celery. Mince garlic and chop rosemary and parsley on a cutting board.
2
Heat olive oil in a small saucepan over medium heat. Add onion, carrot, and celery; sweat 4 minutes until onion turns translucent.
3
Stir garlic and rosemary into the pan; cook over medium heat 30 seconds until fragrant. Push vegetables aside, add ground beef, and sear over medium-high heat 4 minutes, breaking into small crumbles until no pink remains.
4
Pour in canned tomatoes, beef stock, and water. Stir in cannellini beans and simmer uncovered over medium-low heat 12 minutes until broth thickens slightly.
5
Add dry pasta to the simmering pot and cook over medium heat 8 to 9 minutes, stirring occasionally, until al dente.
6
Season the soup with salt and black pepper to taste, stirring once through the pot.
7
Ladle the soup into a bowl and top with grated parmesan and chopped fresh parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g lean ground beef
- 1.8 oz50g onion
- 2 clove2 clove garlic
- 1.8 oz50g carrot
- 1.8 oz50g celery
- 1 cup120g, a third of a 14.5 oz can canned-tomatoes
- 1 cup240ml beef-stock-low-sodium
- 1 cup240ml water
- 2/3 cup65g cooked, about 20g dry cannellini-bean
- 1/2 cup50g dry pasta-cooked
- 2 tsp2 tsp olive-oil
- 1 tsp1 tsp rosemary
- salt and black pepper to taste
- 2 tbsp2 tbsp parmesan
- 2 tsp2 tsp parsley
