Advertisements |
Rustic Italian Pasta and Bean Soup
Vegetable Cooking Spray 1 Tbsp Olive Oil 1 C Chopped Onion 1 C Sliced Carrot 1/2 C Chopped Green Bell Pepper 2 Cloves Garlic -- Crushed 14 1/2 Oz Nonfat Veg Chicken Broth, Low Sod -- Or Veggie Broth*Note 1 3/4 C Water 28 Oz Canned Crushed Tomatoes 15 Oz Cannellini Beans -- Rinse, Drain 15 Oz Red Kidney Beans -- Rinse, Drain 1 1/2 Tsp Dried Italian Seasoning 1/2 Tsp Hot Sauce 1/4 Tsp Pepper 6 Oz Ditalini Pasta -- Sm Tubes, Uncooked 1/2 C Freshly Grated Parmesan Cheese This simple meatless dinner can be on the table in less than 45 min. *NOTE: Original recipe used regular veggie broth but stated you could use chicken broth Coat a Dutch oven with cooking spray; add oil and place over medium-high heat. Add onion and next 3 ingredients; saute until veggies are crisp-tender. Add vegetable broth and next 7 ingredients; bring to a boil. Reduce heat to low; cover and simmer 20 min, stirring occasionally. Add pasta to vegetable mixture. Cover and cook 10 - 15 min or until pasta is tender. Ladle soup into individual bowls; top each serving with 1 T cheese. Note: Cannellini beans are white kidney beans. You can use any other small white beans or an additional can of red kidney beans if you don`t have cannellini beans in the pantry. According to original recipe per serving: Cal 244, Fat 4.7g, Carb 39.3g, Pro 12.1g, Sod 601mg, CFF 17% This was very good. We let it sit a couple of hours before we served it and it thickened up to a stew consistency. Entered into MasterCook and tested for you by Reggie & Jeff Dwork <[email protected]> |
Also see ...
Advertisements |
|
|
|
|
Permalink--> In : Recipes - Beans