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Italian Pasta And Bean Soup

Chef.Foodie's picture
Ingredients
  Vegetable cooking spray 1
  Olive oil 1 Tablespoon
  Chopped onion 1 Cup (16 tbs)
  Sliced carrot 1 Cup (16 tbs)
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm), crushed
  No salt beef broth 27 1⁄2 Ounce (2 Cans, 13 3/4 Ounce Each)
  Canned crushed tomatoes 28 Ounce (1 Can)
  Canned white kidney beans/Cannellini beans 15 Ounce, rinsed and drained (1 Can)
  Canned red kidney beans 15 Ounce, rinsed and drained (1 Can)
  Dried italian seasoning 1 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Liquid red pepper seasoning 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Ditalini pasta 6 Ounce
  Freshly grated parmesan cheese 1⁄2 Cup (8 tbs)
Directions

1. Coat a Dutch oven with cooking spray; add oil and place over medium-high heat. Add onion and next 3 ingredients; saute until vegetables are crisp-tender.
2. Add beef broth and next 7 ingredients; bring to a boil. Reduce heat to low; cover and simmer 20 minutes, stirring occasionally.
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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Healthy
Servings: 
4

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