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Italian Pasta and Bean Soup

Serves: 8
Total Calories: 130

Ingredients

1 tablespoon olive oil
1 small onion chopped
1 cup sliced carrot
1/2 cup chopped green pepper
2 garlic cloves crushed
2 cans (13-oz.) beef broth
1 can (28-oz.) tomato crushed
1 can (15-oz.)small white beans
1 can (15-oz.) red kidney beans
1 1/2 teaspoons Italian seasoning
1/2 teaspoon salt
1/2 teaspoon red pepper sauce
1/4 teaspoon pepper
6 ounces ditalini or other small pasta
1/2 cup grated Parmesan cheese, to serve

Directions:

Heat oil in large saucepan. Add onion, carrots, green pepper, and crushed garlic. Sauté until vegetables are crisp-tender. Add remaining ingredients except the pasta and Parmesan cheese. Cover and simmer on low for 15-20 minutes. Add pasta. Cover and simmer for another 15 min. (depending on pasta used) until pasta is tender. Serve and garnish with Parmesan cheese.

Nutritional Facts:

Serves: 8
Total Calories: 130
Calories from Fat: 41

This Italian Pasta and Bean Soup recipe is from the Cook'n Italian Cookbook. Download this Cookbook today.


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