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.


Credit: Oxmoor House

Recipe Summary test

8 servings (serving size: 1 1/4 cups soup and 1 tablespoon cheese)


Ingredient Checklist


Instructions Checklist
  • 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.

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

  • 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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Nutrition Facts

232 calories; fat 4.5g; saturated fat 1.5g; protein 10.8g; carbohydrates 36.2g; fiber 4.2g; cholesterol 5mg; sodium 497mg.