Italian Pasta & Bean Soup

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

Nutrition Information

Calories 232
Fat 4.5 g
Saturated fat 1.5 g
Protein 10 g
Carbs 36.2 g
Fiber 4.2 g
Cholesterol 5 mg
Sodium 497 mg
Health Benefit

A hearty soup that's perfect for dinner or lunch

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Directions
  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.

All-New Complete Step-by-Step Diabetic, Oxmoor House 2006