Makes 4 servings
2 tablespoons oil
1/2 cup chopped onions*
1/8 teaspoon red pepper flakes
5 cloves chopped garlic*
1 cubed carrot*
pepper to taste
15 ounces low-sodium canned white beans*, drained and rinsed
28 ounces no salt added canned diced tomatoes*
2 cups low-sodium broth
1 teaspoon Italian dried herbs
1/2 cup whole wheat pasta*
1/4 cup grated cheddar* or Parmesan cheese
1 cup chopped cilantro or parsley (optional)
Heat oil in a large pot over medium-high heat.
Add onions and sauté until soft.
Add red pepper flakes and garlic. Cook for about 1 to 2 minutes.
Add carrots and black pepper.
Add beans and diced tomatoes.
Add broth and Italian seasoning. Stir to mix completely and bring to a boil. Turn
to lowest setting, cover, and allow to simmer.
In a separate pot, cook pasta according to directions.
Once the pasta is cooked, add to the soup, stir. Serve warm topped with grated
cheese and cilantro or parsley.