Wheat Foods Council - Grain Information Center

About Us

Resources

About Wheat, Fiber & Grains

News Room

Grain Talk Blog

Recipes & Photos

NEW SFS Quantity Recipes - TESTED

100% Whole Wheat

Appetizers/Snacks

Baked Goods

Breakfast/Brunch

Desserts

Heart Healthy Recipes

Pasta and Entrees

Sandwiches/Wraps

Sides

Submitted Recipes

Whole Wheat

View All

Glossary

35th Anniversary Cookbook

Mom, the Everyday Athlete

"Just for Kids!"

Membership

Home

Recipe of the month

Greek Wrap

Recipe Details
The following are details for the recipe you selected. If you have made this recipe we would like to hear your comments - please complete the form below. Also, we encourage you to submit your recipes that promote eating grains.

<< Return to Recipes List

Full Page | 3x5 Card | 4x6 Card |

Email This Recipe

Ingredients:
3 quarts vegetable stock
1, 28 ounce can crushed tomatoes in puree
1, 15 ounce can black beans, drained
1, 15 ounce can garbanzo beans, drained
1, 15 ounce can kidney beans, drained
2 medium carrots, trimmed, scrubbed and cut into 1/2-inch dice
2 medium stalk celery ribs, washed and cut into 1/2-inch dice
3/4 cup onion, peeled and chopped
1 small green bell pepper, cored and cut into 1/2-inch dice
1 small red bell pepper, cored and cut into 1/2-inch dice
8 cloves garlic, chopped
1 teaspoon ground oregano
1 teaspoon thyme
1 teaspoon rosemary
1 teaspoon basil
1 cup dry pasta, Penne or Rotini
3 tablespoons balsamic vinegar
pepper to taste

Description: Great served in warm homemade bread bowls. See our recipe for Whole Wheat Bread Bowls. Click Here

Directions: In large soup pot combine everything except pasta, vinegar, and black pepper; bring to a boil over high heat; reduce heat to low and simmer, partially covered until carrots are tender crisp, stirring occasionally.

Add pasta and cook until tender, about 10 minutes.

Stir in vinegar and season with pepper. Serve in warm bread bowls.

Servings: Provides 12 servings

Calories/Serving: 164 calories/serving

Nutrition: One serving provides approximately: 164 calories, 8 g protein, 32 g carbohydrates, 9 g fiber, 2 g fat (0 g saturated), 0 mg cholesterol, 41 mcg folate, 3 mg iron and 613 sodium.

Source: Wheat Foods Council

Average Rating:

<< Return to Recipes List

Comments about this recipe

Samuel Goldberg	12/12/2007 3:39 PM
613 mg of sodium is way too much. Why aren't you following your own advice and using herbs instead of salt in this and other recipes? No serving of soup should have more than 400 mg of sodium -- 300 mg would be even a better upper limit.
Bonnie Brynteson	10/9/2006 11:05 AM
I am a bean lover and this is a 5 before I even put it together. This is backwards I know but I can smell & tast this wonderful combination already. This is my first time to enter your site and I'm running out today to get all of the ingredients necessary to make this soup with pasta !

Write a review for this recipe

Your Name:
Rate this recipe (1 - low, 5 - high):
Comments:

Recipe Details