Italian Pasta & Bean Soup

1. Heat oil in a large Dutch oven coated with cooking spray over medium-high heat. Add onion, carrot, bell pepper, and garlic; sauté until vegetables are crisp-tender.
2. Add beef broth, tomatoes, cannellini beans, kidney beans, Italian seasoning, salt, and black pepper; 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 Tbsp cheese.

Tip: Whole-wheat or whole-grain pasta will add heart-healthy fiber to this dish.