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Satisfying and slimming (only about 200 calories per cup), this Italian classic is more of a meal than a soup.
Heat oil in large pot over medium-high heat. Add fennel, onion and celery, and sauté 7 minutes, or until vegetables are softened. Add garlic, oregano and pepper flakes, and cook 1 minute more. Stir in tomatoes and beans, and simmer 10 minutes over medium-low heat.
Add broth, salt and 2 1/2 cups water, and cook 20 minutes, stirring occasionally. Stir in pasta, and cook 10 minutes more, or until pasta is tender.
Sprinkle with parsley, and season with salt and pepper.
- Calories 204
- Carbohydrate Content 39 g
- Cholesterol Content 0 mg
- Fat Content 2.5 g
- Fiber Content 6 g
- Protein Content 8 g
- Saturated Fat Content 0.5 g
- Sodium Content 574 mg
- Sugar Content 6 g