This delicious soup is chock-full of tuna, shell pasta and veggies. It makes a wonderfully warm appetizer or side dish but is hearty enough by itself for an entrée.
Yield: 6-8 servings
Nutrition Facts Per Serving:
34 grams carbohydrate
29 grams protein
3 grams total fat
1.5 grams saturated fat
35 mg cholesterol
1040 mg sodium
11 grams fiber
3 cans or pouches (5 oz) Bumble Bee® Tuna, drained and flaked
2 cans (14-1/2 oz. each) chicken broth plus water to equal 4 cups
1 can (14-1/2 oz.) ready-cut Italian-style tomatoes, undrained
1 can (15-1/4 oz.) kidney beans, drained and rinsed
1/4 cup tomato paste
1 teaspoon Italian herb seasoning
1/2 teaspoon salt
1/8 teaspoon ground pepper
1/2 cup dry small shell pasta
2 cups Italian-style frozen vegetables (zucchini, carrots, cauliflower, Italian green beans)
3 cups fresh romaine lettuce cut crosswise in 1-inch strips
½ cup freshly shredded Parmesan cheese
In 4-quart saucepan, combine chicken broth mixture, tomatoes with liquid, kidney beans, tomato paste, herb seasoning, salt and pepper. Bring to a boil over high heat. Add pasta and frozen vegetables; simmer 8 minutes. Remove from heat; add tuna and romaine. Sprinkle with cheese to serve.
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