White Bean and Pasta Soup

• 3 cups low-sodium vegetable broth
• 1 15-ounce can no-salt-added Great Northern beans, rinsed and drained
• 1 cup no-salt-added canned diced tomatoes, drained
• 1/2 teaspoon dried oregano, crumbled
• 1/2 cup dried whole-grain medium pasta shells
• 1 tablespoon plus 1 teaspoon shredded or grated Parmesan cheese

1. In a large saucepan, stir together the broth, beans, tomatoes, and oregano.
2. Bring to a boil over medium heat.
3. Stir in the pasta.
4. Cook, partially covered, for 7 minutes, or until the pasta is just cooked through.
5. Serve sprinkled with the Parmesan.
6. If you expect to have leftovers, you may want to save the liquid you drain from the tomatoes.
7. When the soup is refrigerated, the pasta will tend to absorb the liquid.
8. The tomato liquid is good for returning the leftovers to the proper soupy consistency.
9. You can also use water or more broth.
10. Substitute a can of no-salt-added mixed beans, rinsed and drained, for the Great Northern beans, and add 1 cup frozen green beans to the mix.
11. Youll have enough soup for five one-cup servings.
12. (Per Serving)
13. Calories: 158
14. Total Fat: 1.5g
15. Saturated: 0.5g
16. Trans: 0.0g
17. Polyunsaturated: 0.0g
18. Monounsaturated: 0.0g
19. Cholesterol: 1mg
20. Sodium: 131mg
21. Carbohydrates: 28g
22. Fiber: 8g
23. Sugars: 3g
24. Protein: 9g
25. Dietary Exchanges
26. 1 1/2 Starch
27. 1 Vegetable
28. 1/2 Very Lean Meat

lowsodium, salt, nosalt, oregano, pasta shells, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/white-bean-and-pasta-soup-375605 (may not work)