Nutrition Facts

Serving Size 1/8 recipe
Calories 230
Calories from Fat 40
Total Fat 5 g
Saturated Fat 1 g
Cholesterol 0 mg
Sodium 140 mg
Total Carbohydrate 38 g
Dietary Fiber 9 g
Sugars 7 g
Proteins 10 g
Vitamin A 15% DV
Vitamin C 45% DV
Calcium 6% DV
Iron 15% DV

Percent Daily Values (DV) are based on a 2,000 calorie diet.

Servings and Times

Servings 8
Preparation Time 30 minutes

Cups of Fruits and Vegetables Per Person: 2.0

Ingredients and Preparation

Ingredients Measures
Olive oil 2 tablespoons
Chopped onion 1 cup
Garlic cloves, minced 2 
No salt added stewed tomatoes, undrained 2 cans (14½ ounces each)
Low sodium vegetable broth 1 can (15 ounces)
Water 3 cups
Cannellini beans, drained 1 can (15 ounces)
Red kidney beans, drained 1 can (15 ounces)
Green pepper, diced 1 cup
Fresh parsley, chopped ¼ cup
Basil leaves 1 teaspoon
Black pepper ¼ teaspoon
Oregano ½ teaspoon
Rosemary 1 teaspoon
Uncooked small shell pasta 4 ounces
  • Heat oil in large pot or Dutch oven over medium heat until hot; add onion and garlic.
  • Cook until onion is translucent.
  • Stir in tomatoes with liquid, broth, water, beans, parsley, basil, pepper, oregano, and rosemary.
  • Bring to a boil, stirring occasionally, and then reduce heat to low.
  • Simmer, covered for 10 minutes.
  • Add pasta and simmer for 10 to 12 minutes until pasta is tender.
  • Serve immediately with whole wheat bread and side salad.