Rustic Italian Pasta & Bean Soup
Yield
4 servingsPrep
10 minCook
35 minReady
45 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
|
|
| 1 | cup |
onions
chopped |
|
| 1 | cup |
carrots
sliced |
|
| ½ | cup |
green bell peppers
chopped |
|
| 2 | Cloves |
garlic
crushed |
*
|
| 14 ½ | ounces |
chicken broth
|
|
| 1 ¾ | cups |
water
|
|
| 28 | ounces |
tomatoes
crushed |
|
| 15 | ounces |
white kidney beans, canned
prefer cannellini |
|
| 15 | ounces |
red kidney beans
|
|
| 1 ½ | teaspoons |
italian seasoning
dried |
*
|
| ½ | teaspoon |
red hot pepper sauce
|
|
| ¼ | teaspoon |
black pepper
|
|
| 6 | ounces |
pasta
|
|
| ½ | cup |
Parmesan cheese
freshly grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 237 | ml |
onions
chopped |
|
| 237 | ml |
carrots
sliced |
|
| 118 | ml |
green bell peppers
chopped |
|
| 2 | Cloves |
garlic
crushed |
*
|
| 419.1 | ml/g |
chicken broth
|
|
| 414 | ml |
water
|
|
| 809.2 | ml/g |
tomatoes
crushed |
|
| 433.5 | ml/g |
white kidney beans, canned
prefer cannellini |
|
| 433.5 | ml/g |
red kidney beans
|
|
| 7.5 | ml |
italian seasoning
dried |
*
|
| 2.5 | ml |
red hot pepper sauce
|
|
| 1.3 | ml |
black pepper
|
|
| 173.4 | ml/g |
pasta
|
|
| 118 | ml |
Parmesan cheese
freshly grated |
|
Directions
Coat a Dutch oven with cooking spray; add oil and place over medium-high heat.
Add onion and next 3 ingredients; sauté until veggies are crisp-tender.
Add vegetable broth and next 7 ingredients; bring to a boil.
Reduce heat to low; cover and simmer 20 min, stirring occasionally.
Add pasta to vegetable mixture.
Cover and cook 10 to 15 min or until pasta is tender.
Ladle soup into individual bowls; top each serving with 1 tablespoon cheese.
