Rustic Italian Pasta and Bean Soup Recipe

Serves 8

This simple meatless dinner can be on the table in less than 45 min.

Per Serving: Cal 244, Fat 4.7g, Carb 39.3g, Pro 12.1g, Sod 601mg, CFF 17%

Ingredients:

  • Vegetable cooking spray
  • 1 tbsp olive oil
  • 1 cup chopped onion
  • 1 cup sliced carrot
  • 1/2 cup chopped green bell pepper
  • 2 cloves garlic, crushed
  • 14 1/2 oz nonfat veg chicken broth, low sod, or vegetable broth
  • 1 3/4 cup water
  • 28 oz canned crushed tomatoes
  • 15 oz cannellini beans, rinsed, drained
  • 15 oz red kidney beans, rinsed, drained
  • 1 1/2 tsp dried italian seasoning
  • 1/2 tsp hot sauce
  • 1/4 tsp pepper
  • 6 oz ditalini pasta, small tubes, uncooked
  • 1/2 cup freshly grated Parmesan cheese

    • Instructions:

    1. Coat a Dutch oven with cooking spray; add oil and place over medium-high heat.
    2. Add onion and next 3 ingredients; saute until veggies are crisp-tender.
    3. Add vegetable broth and next 7 ingredients; bring to a boil.
    4. Reduce heat to low; cover and simmer 20 min, stirring occasionally.
    5. Add pasta to vegetable mixture.
    6. Cover and cook 10 - 15 min or until pasta is tender.
    7. Ladle soup into individual bowls; top each serving with 1 tbsp cheese.