Serving Size
1 1/4 cups soup and 1 Tbsp cheese
Servings
8
Prep Time
5 min
Cook Time
40 min

Nutrition Information
Sodium | 497 mg |
Saturated fat | 1.5 g |
Protein | 10 g |
Fiber | 4.2 g |
Fat | 4.5 g |
Cholesterol | 5 mg |
Carbs | 36.2 g |
Calories | 232 |
Health Benefit
A hearty soup that's perfect for dinner or lunch
Ingredients
1 Tbsp
1 cup
1 cup
1/2 cup
2 (14 oz) cans
1 (28 oz) can
1 (15 oz) can
1 (15 oz) can
1 and 1/2 tsp
1/2 tsp
1/4 tsp
1/2 cup
Directions
- 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.
- 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.
- 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.
All-New Complete Step-by-Step Diabetic, Oxmoor House 2006