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Pasta Fagioli Soup II

  • 8servings
  • 288calories

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Source: allrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, C, E
MineralsZinc, Copper, Natrium, Chromium, Manganese, Iron, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (29 ounce) can diced tomatoes

  2. 2 (14 ounce) cans great Northern beans, undrained

  3. 1 (14 ounce) can chopped spinach, drained

  4. 2 (14 1/2 ounce) cans chicken broth

  5. 1 (8 ounce) can tomato sauce

  6. 3 cups water

  7. 1 tablespoon minced garlic

  8. 8 slices crisp cooked bacon, crumbled

  9. 1 tablespoon dried parsley

  10. 1 teaspoon garlic powder

  11. 1 1/2 teaspoons salt

  12. 1/2 teaspoon ground black pepper

  13. 1/2 teaspoon dried basil

  14. 1/2 pound seashell pasta

Instructions Jump to Ingredients ↑

  1. In a large stock pot, combine diced tomatoes, beans, spinach, chicken broth, tomato sauce, water, garlic, bacon, parsley, garlic powder, salt, pepper, and basil. Bring to a boil, and let simmer for 40 minutes, covered.

  2. Add pasta and cook uncovered until pasta is tender, approximately 10 minutes. Ladle soup into individual serving bowls, sprinkle cheese on top, and serve.

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