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Photo: Oxmoor House Photo by: Photo: Oxmoor House

Italian Pasta and Bean Soup

Oxmoor House MARCH 2006

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

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

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.

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.

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
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Italian Pasta and Bean Soup recipe

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