This was an excellent soup. Very hearty, lots of flavor, and easy to make. I did not make any changes except doubling the black pepper. I will definitely make this again.
Italian Pasta and Bean Soup
More From Oxmoor House
- Calories: 232
- Calories from fat: 0.0%
- Fat: 4.5g
- Saturated fat: 1.5g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 10.8g
- Carbohydrate: 36.2g
- Fiber: 4.2g
- Cholesterol: 5mg
- Iron: 0.0mg
- Sodium: 497mg
- Calcium: 0.0mg
- 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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