Soup

Italian pasta and bean soup

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

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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