Italian Pasta & Bean Soup

Prep Time

5 min

Cook Time

30 min

Servings

8

A hearty soup that's perfect for dinner or lunch.


Ingredients

  • 1 tablespoon 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-ounce) cans less-sodium beef broth
  • 1 (28-ounce) can tomatoes, crushed
  • 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 fresh Parmesan cheese, grated

Directions

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.


Nutritional Information

Calories 232
Fat 4.5 g
Saturated fat 1.5 g
Protein 10 g
Carbs 36.2 g
Fiber 4.2 g
Cholesterol 5 mg
Sodium 497 mg


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