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

Preparation

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.

Nutritional Information

Calories:

232 (0.0% from fat)

Fat:

4.5g (sat 1.5g,mono 0.0g,poly 0.0g)

Protein:

10.8g

Carbohydrate:

36.2g

Fiber:

4.2g

Cholesterol:

5mg

Iron:

0.0mg

Sodium:

497mg

Calcium:

0.0mg