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WHITE BEAN AND PASTA SOUP
serves 8

1 tablespoon canola oil
1 small onion, chopped
1 teaspoon minced garlic
1 cup sliced carrots
3 celery stalks, including leaves, chopped
1/4 cup fresh chopped parsley
4 cups reduced-sodium chicken or vegetable broth
8 ounces reduced-sodium tomato sauce
1 14 1/2-ounce canned stewed tomatoes
1 20-ounce can, white Great Northern or Cannellini beans, drained and rinsed
1 tablespoon Italian spice
1/8 teaspoon cayenne pepper
8 ounces lean ham, cubed
1 bay leaf
1 1/2 cups uncooked whole wheat pasta

In a large Dutch oven, sauté onion and garlic in canola oil until tender.  Add all remaining ingredients except pasta.  Cover and simmer until vegetables are tender.  Remove bay leaf and add pasta.  Continue to cook, uncovered, until pasta is tender.

  Per Serving (serves 8):  Calories:  182; Fat:  2.6 grams; Saturated Fat:  .5 grams; Cholesterol:  20 mgs.;  Sodium:  613 mgs. (less if using no-salt added tomatoes and sauce); Fiber:  6 grams

ADDITIONAL TOPICS TO HELP YOU:

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