Italian Pasta and Bean Soup

Name: Italian Pasta and Bean Soup
Yield: 8 servings (serving size: 1 1/4 cups soup and 1 tablespoon cheese)
Ingredients: 1 tablespoon olive oil; Cooking spray; 1 cup chopped onion; 1 cup sliced carrot; 1/2 cup chopped green bell pepper; 2 garlic cloves, crushed; 2 (14-ounce) cans less-sodium beef broth; 1 (28-ounce) can crushed tomatoes; 1 (15-ounce) can cannellini beans, rinsed and drained; 1 (15-ounce) can red kidney beans, rinsed and drained; 1 1/2 teaspoons dried Italian seasoning; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 6 ounces uncooked ditalini pasta; 1/2 cup grated fresh Parmesan 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.

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Italian Pasta and Bean Soup

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Italian Pasta and Bean Soup

Ingredients

Directions

Source

Nutrition Facts

All Reviews for Italian Pasta and Bean Soup