Italian Pasta and Bean Soup

Italian Pasta and Bean Soup
Photo by Oxmoor House

Ingredients

  • ½ cup chopped green bell pepper
  • Cooking spray
  • 1 cup chopped onion
  • 1 (15-ounce) can cannellini beans, rinsed and drained
  • ½ teaspoon salt
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) can red kidney beans, rinsed and drained
  • + 8 more ingredients
    • 1 tablespoon olive oil
    • ½ cup grated fresh Parmesan cheese
    • 1 ½ teaspoons dried Italian seasoning
    • 2 garlic cloves, crushed
    • ¼ teaspoon black pepper
    • 2 (14-ounce) cans less-sodium beef broth
    • 6 ounces uncooked ditalini pasta
    • 1 cup sliced carrot

Heat oil in a large Dutch oven coated with cooking spray over medium-high heat. Add onion and next 3 ingredients; sauté until vegetables are crisp-tender. Add beef broth and next 6 ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes, stirring occasionally. Add pasta to vegetab...

View full recipe at My Recipes

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