Rustic Italian Pasta and Bean Soup

Vegetable Cooking Spray 1 Tbsp Olive Oil

1 C Chopped Onion

1 C Sliced Carrot

1/2 C Chopped Green Bell Pepper

2 Cloves Garlic -- Crushed

14 1/2 Oz Nonfat Veg Chicken Broth, Low Sod -- Or Veggie

Broth*Note 1 3/4 C Water

28 Oz Canned Crushed Tomatoes

15 Oz Cannellini Beans -- Rinse, Drain

15 Oz Red Kidney Beans -- Rinse, Drain

1 1/2 Tsp Dried Italian Seasoning

1/2 Tsp Hot Sauce

1/4 Tsp Pepper

6 Oz Ditalini Pasta -- Sm Tubes, Uncooked

1/2 C Freshly Grated Parmesan Cheese

This simple meatless dinner can be on the table in less than 45 min.

*NOTE: Original recipe used regular veggie broth but stated you could use chicken broth

Coat a Dutch oven with cooking spray; add oil and place over medium-high heat. Add onion and next 3 ingredients; saute 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 - 15 min or until pasta is tender. Ladle soup into individual bowls; top each serving with 1 T cheese.

Note: Cannellini beans are white kidney beans. You can use any other small white beans or an additional can of red kidney beans if you don`t have cannellini beans in the pantry.

According to original recipe per serving: Cal 244, Fat 4.7g, Carb 39.3g, Pro 12.1g, Sod 601mg, CFF 17%

This was very good. We let it sit a couple of hours before we served it and it thickened up to a stew consistency.

Entered into MasterCook and tested for you by Reggie & Jeff Dwork <[email protected]>