Pasta Fagioli Soup Recipe


1 cup canned tomatoes, crushed
2 cloves garlic, minced
2 tablespoons rosemary, crumbled
4 cups chicken stock
2 (16-ounce) cans white kidney beans, rinsed
1/4 pound rotini pasta
2 cups zucchini, sliced
2 tablespoons lowfat Parmesan cheese, grated


Coat a saucepan with nonstick cooking spray (nonfat). Over medium heat add first 3 ingredients and simmer 5 minutes. Add 3 cups of the stock. Place remaining stock with 1-cup kidney beans in a blender and blend well. Transfer to tomato mixture and add remaining kidney beans and bring to a boil. Reduce heat to low and simmer 10 minutes. Add pasta and zucchini and cook an additional 10-12 minutes. Serve with Parmesan
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