Italian Pasta and Bean Soup

Photo: Oxmoor House

Yield: 8 servings (serving size: 1 1/4 cups soup and 1 tablespoon cheese)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • 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

Ingredients

  • 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

Preparation

  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 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.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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