Tuscan Bean and Pasta Soup

2 T. Olive oil
1/2 c. chopped white or yellow onion
1/2 c. diced celery
1 lg. carrot, chopped in bite size pieces
2 cloves garlic
1/2 tsp. salt, divided
2 c. vegetable or chicken broth
2 c. water
2 c. whole wheat rotini (I use Barilla brand)
2 cans cannellini beans, drained
1 tomato or 1/2 can diced tomatoes
3 T. chopped fresh parsley
2 T. chopped fresh oregano
4 T. parmesan cheese, grated

1. Place oil in stock pot and heat on medium high. Add onion, celery, carrot and saute 5-6 min until lightly browned. Stir in garlic and 1/4 tsp. salt. Saute 1 minute. Add broth and water, bring to a boil. Add rotini and cook on low boil 6-8 minutes or until pasta is tender.

2. Reduce heat, stir in beans, tomato, parsley, oregano, and 1/4 tsp. salt. Simmer 6-8 minutes or until warmed throughout.

3. Pour soup into bowls and top with fresh parmesan cheese.

4 bowls = 9 g fat, 48 g carbs, 10 g fiber, 14.7 g protein per serving

This soup is so FAST to make and it tasted delicious! We ate it with toasted bread and salad.