Photo: Oxmoor House
Yield
8 servings (serving size: 1 1/4 cups soup and 1 tablespoon cheese)

Serve this soup hot on a cold day and reap the benefits of riber-rich beans. Using the juices from the tomatoes and beans in the soup is a good way to get the nutrients that are lost in boiling. Serve with a multi-grain roll to complete this body-warming meal.

How to Make It

Step 1

Heat oil in a large Dutch oven coated with cooking spray over medium-high heat. Add onion and next 3 ingredients; sauté until vegetables are crisp-tender.

Step 2

Add beef broth and next 6 ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes, stirring occasionally.

Step 3

Add pasta to vegetable mixture. Cover and cook 10 to 15 minutes or until pasta is tender. Ladle soup into individual bowls; top each serving with 1 tablespoon cheese.

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