Tasty soup good any time of year!
Pasta e Fagioli Soup
1 c. cooked ground beef
1 TB diced onion
1 c. sliced celery
15 oz can fire roasted tomatoes
1 c. canned kidney beans
2 c. V-8 juice, spicy
1/2 teaspoons salt
½ tsp oregano
1/2 teaspoon basil
1/2 teaspoon pepper
1/2 teaspoon thyme
1/3 c. elbow pasta, Smart Taste
Combine all ingredients in medium saucepan. Bring to a boil then reduce heat and simmer until celery and pasta are soft.
Yield: 4 servings. Per serving= 245 Calories; 8g Fat (29.9% calories from fat); 15g Protein; 29g Carbohydrate; 8g Dietary Fiber; 34mg Cholesterol; 1134mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 1 Fat; 0 Other Carbohydrates.
No comments:
Post a Comment