Italian Pasta And Bean Soup Recipe
Ingredients
| Vegetable cooking spray | ||
| Olive oil | 1 Tablespoon | |
| Onion | 1 Cup (16 tbs), chopped | |
| Carrot | 1 Cup (16 tbs), sliced | |
| Green pepper | 1/2 Cup (16 tbs), chopped | |
| Garlic | 2 Clove (5gm), crushed | |
| Vegetable broth | 1 Can (10oz) | |
| Water | 1 3/4 Cup (16 tbs) | |
| Tomatoes | 1 Can (10oz), crushed | |
| Cannellini beans | 1 Can (10oz), drained, rinsed | |
| Red kidney beans | 1 Can (10oz), drained, rinsed | |
| Italian seasoning | 1 1/2 Teaspoon, dried | |
| Hot Sauce | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Ditalini | 6 Ounce, uncooked | |
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
Directions
oat a Dutch oven with cooking spray; add oil and place over medium-high heat.
Add onion and next 3 ingredients; saute until vegetables are crisp-tender.
Add vegetable broth and next 7 ingredients; bring to a boil.
Reduce heat to low; cover 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 tablespoon cheese.
Add onion and next 3 ingredients; saute until vegetables are crisp-tender.
Add vegetable broth and next 7 ingredients; bring to a boil.
Reduce heat to low; cover 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 tablespoon cheese.
Chef
