393 Calories · 18 g Protein · 10 g Fiber
Makes 8 Servings
Heat 2 tablespoons of the vegetable broth in a large pot. Sauté the onion and garlic for 7 minutes.
Add to the pot the remaining broth and the beans, tomato paste, and crushed tomatoes, along with their liquid. Heat on high until the soup boils.
Add the pasta, cover, and cook on medium heat until the pasta is al dente (about 14 minutes). Stir the pasta occasionally while cooking.
Season with black pepper to taste. Add the fresh basil during the last 3 minutes of cooking.
Per serving (1/8 of recipe):
Protein: 18 g
Carbohydrates: 76 g
Sugar: 7 g
Fat: 2 g
Calories from Fat: 4%
Fiber: 10 g
Sodium: 518 mg