Soup

Italian Pasta & Bean Soup

A hearty soup that's perfect for dinner or lunch

Italian Pasta and Bean Soup
Serving Size
1 1/4 cups soup and 1 tablespoon cheese
Servings
8
Prep Time
5 min
Cook Time
40 min

Ingredients

1 Tbsp
olive oil
coat dish
cooking spray
1 cup
onion, chopped
1 cup
carrot, sliced
1/2 cup
green bell pepper, chopped
2
garlic cloves, crushed
2 (14 oz) cans
less-sodium beef broth
1 (28 oz) can
tomatoes, crushed
1 (15 oz) can
cannellini beans, drained and rinsed
1 (15 oz) can
red kidney beans, rinsed and drained
1 1/2 tsp
dried Italian seasoning
1/2 tsp
salt
1/4 tsp
black pepper
6 oz
uncooked ditalini pasta
1/2 cup
Parmesan cheese, grated
Directions
  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.
  2. Add beef broth and next 6 ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes, stirring occasionally.
  3. Add (whole-grain) 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.
  4. Handy Hint: Whole-wheat or whole-grain pasta will add heart-healthy fiber.

Nutrition Information

Sodium 497 mg
Saturated fat 1.5 g
Protein 10 g
Fiber 4.2 g
Fat 4.5 g
Cholesterol 5 mg
Carbs 36.2 g
Calories 232
All-New Complete Step-by-Step Diabetic, Oxmoor House 2006

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