Vegetable-Bean Soup
Ingredients
- 4 oz whole-grain elbow macaroni (1 cup)
- 2 leeks, chopped (white and light green parts only)
- 2 tsp olive oil
- 1 (8-oz) pkg sliced mushrooms
- ½ tsp pepper
- ½ lb asparagus, cut into ½-inch pieces
- 1 (32-oz) carton vegetable broth
- 1 (15-oz) can low-sodium cannellini beans, drained and rinsed
- 1 cup frozen green peas
Instructions
- Cook pasta according to package directions; keep warm.
- Cook leeks in hot oil in a Dutch oven over medium-high heat 3 minutes or until tender.
- Add mushrooms and pepper; cook 5 minutes or until mushrooms are browned.
- Add asparagus; cook 1 minute. Add broth; bring to a boil.
- Stir in cooked pasta, beans, and peas; cook 3 minutes or until beans and peas are thoroughly heated.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
298
|
298
|
| Fat (g) | 4 | 4 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 15 | 15 |
| Carb (g) | 55 | 55 |
| Fiber (g) | 12 | 12 |
| Sodium (mg) | 672 | 672 |
Lunch Meal Plan
This recipe selected from the eMeals Lunch Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
