Italian Pasta and Bean Soup

Italian Pasta and Bean SoupRecipe
Photo: Oxmoor House


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

Recipe from

Oxmoor House

Nutritional Information

Calories 232
Caloriesfromfat 0.0 %
Fat 4.5 g
Satfat 1.5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 10.8 g
Carbohydrate 36.2 g
Fiber 4.2 g
Cholesterol 5 mg
Iron 0.0 mg
Sodium 497 mg
Calcium 0.0 mg


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


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.


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