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Sherry's Farfalle and Bean Soup
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Sherry's Farfalle and Bean Soup

25 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 clove garlic, minced
1/2 cup chopped onions
1 Tbsp olive oil
1 small zucchini, halved and sliced thin
2 cans (14.5 oz. each) diced tomatoes
1 qt chicken broth
1 can (15.5 oz.) red kidney beans, drained, rinsed
4 oz cooked mini farfalle pasta
1 lb cubed, cooked turkey
1/4 cup sliced fresh basil
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Let's Make It
1
In saucepan over med-high heat, cook garlic and onions in oil for 4 min. Add zucchini, cook 5 min.
2
Stir in tomatoes and broth. Bring to a boil. Reduce heat to medium; simmer 10 min.
3
Add kidney beans, pasta and turkey. Cook 5 min or until heated through. Stir in fresh basil.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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