Pasta Fagioli Soup

Ingredients

• Grapes

  Red or green, raw (european type, such as thompson seedless)

  ½ cup or 76g

• Onions

  Raw

  ¼ small or 18g

• Garlic

  Raw

  1 clove or 3g

• Bell Pepper Green

  1 med raw - Whole Foods Market

  1 medium raw or 119g

• Tomato sauce

  No salt added

  ¼ cup or 61g

• White beans

  Mature seeds, canned

  ¼ cup or 66g

• Spinach

  Frozen, chopped or leaf, unprepared

  ¼ cup or 39g

• Basil

  Spices, dried

  1 tsp, ground or 1g

• Vegetable Broth

  From bouillons. Low sodium

  1 cup or 240g

• Olive oil

  Salad or cooking

  ⅔ tbsp or 9g

• Celery

  Raw

  ½ stalks, large (11 inches long) or 32g

• Pasta

  Fresh-refrigerated, plain, as purchased

  1 oz or 28g

Directions

1. Prepare pasta according to package directions (omitting salt), drain and set aside. While pasta is cooking, rinse and drain beans; set aside. Dice onion, bell pepper, and celery; set aside. Mince garlic; set aside. Add the oil to a non-stick sauce pan on medium heat. Sauté onion, bell pepper, celery, and garlic for 5-7 minutes or until onions are translucent. Reduce heat and add tomato sauce, broth, spinach, basil and beans. Cover and simmer 15 minutes. Stir in pasta and heat until warmed through. Serve. (Pasta suggestion: Use any bite sized pasta such as small seashells, elbows or orzo.)

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