Italian Pasta and Bean Soup
|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|
|Liquid red pepper seasoning||1⁄2 Teaspoon|
|Ditalini pasta||6 Ounce|
|Freshly grated parmesan cheese||1⁄2 Cup (8 tbs)|
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.