Italian Pasta and Bean Soup

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

                  Italian Pasta and Bean Soup Recipe

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 per serving:232
Calories from fat:0.0%
Fat per serving:4.5g
Saturated fat per serving:1.5g
Monounsaturated fat per serving:0.0g
Polyunsaturated fat per serving:0.0g
Protein per serving:10.8g
Carbohydrates per serving:36.2g
Fiber per serving:4.2g
Cholesterol per serving:5mg
Iron per serving:0.0mg
Sodium per serving:497mg
Calcium per serving:0.0mg

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