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 | |
| Salt | 2 Can (10oz) | |
| Tomatoes | 1 Can (10oz), crushed | |
| White kidney beans | 1 Can (10oz), drained, rinsed | |
| Red kidney beans | 1 Can (10oz), drained, rinsed | |
| Italian seasoning | 1 1/2 Teaspoon, dried | |
| Salt | 1/2 Teaspoon | |
| 1/2 teaspoon liquid red pepper seasoning | ||
| Pepper | 1/2 Teaspoon | |
| 6 ounces ditalini pasta | ||
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
Directions
1. Coat 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.
2. Add beef broth and next 7 ingredients; bring to a boil. Reduce heat to low; cover 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 tablespoon cheese.
2. Add beef broth and next 7 ingredients; bring to a boil. Reduce heat to low; cover 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 tablespoon cheese.
Chef
