Italian White Bean Soup
Roasted Pepper Hummus Crispbreads
Ingredients
- 2 oz whole-grain rotini pasta
- 1 (14.5-oz) can no-salt-added stewed tomatoes
- 1 cup water
- ¾ cup no-salt-added navy beans, drained and rinsed
- 1 tsp sugar
- ¼ tsp dried crushed rosemary
- 1 cup arugula
- 2 Tbsp chopped fresh basil
- 1 Tbsp extra virgin olive oil
- ¼ tsp salt
- 2 Tbsp grated Parmesan cheese
Instructions
- Cook pasta according to package directions; drain well.
- Meanwhile, combine tomatoes, water, beans, sugar, and rosemary in a large saucepan; bring to a boil over high heat. Reduce heat to medium; cover and cook 10 minutes.
- Roughly mash larger pieces of tomato with a potato masher or whisk; stir in cooked rotini, and cook 1 minute. Remove from heat, and stir in arugula, basil, oil and salt.
- Top servings with cheese.
Side Dish Ingredients
- ¼ cup roasted pepper hummus
- 2 slices light rye crispbread
Side Dish Instructions
- Spread 2 Tbsp hummus over each crispbread.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
330
|
80
|
410
|
| Fat (g) | 11 | 3 | 14 |
| Sat. Fat (g) | 3 | 0 | 3 |
| Protein (g) | 14 | 2 | 16 |
| Carb (g) | 45 | 12 | 57 |
| Fiber (g) | 10 | 2 | 12 |
| Sodium (mg) | 470 | 180 | 650 |
Diabetic Meal Plan
This recipe selected from the eMeals Diabetic Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
