Serves 4 2 Tbsp extra virgin olive oil 1 c finely chopped yellow onion 2/3 c finely chopped carrots 1 clove garlic, minced 4 c vegetable or chicken broth 2/3 c seeded and diced tomato 1 can (16 oz) organic navy beans 2/3 c fresh corn 1 c brown rice pasta (shape of your choice) 4-5 chives, chopped

  1. In a large pot, heat oil. Add onions, carrots, and garlic and sauté over medium heat for 8 to 10 minutes or until onions are translucent and carrots are tender.
  2. Add broth, tomatoes, beans, and corn and simmer for 20 minutes, stirring occasionally. Use a soup ladle to remove 2 cups of soup and transfer to blender. Blend on medium speed until smooth and reserve.
  3. Add pasta to pot with remaining soup, bring to a boil and cook for 10 minutes. Add reserved blended soup to pot and simmer for an additional 5 to 10 minutes or until pasta is al dente (take care not to overcook the pasta). Add 1 tsp salt and ½ tsp black pepper. Divide among 4 bowls, garnish with chives, and serve. NUTRITION (per serving) 190 cal, 5 g pro, 26 g carb, 3 g fiber, 5 g sugars, 8 g fat, 1 g sat fat, 3720 mg sodium