Overview
Italian Pasta & Bean Soup 1 tbl olive oil 1 cup chopped onion 1 cup sliced carrot 1/2 cup chopped green pepper 2 cloves garlic, crushed 1 (14.5 ounce) can vege or chix broth 1-3/4 cup water 1 (28 ounce) can crushed tomatoes 1 (15 ounce) cannellini beans (white kidney beans), rinsed and drained 1 (15 ounce) kidney beans, rinsed and drained 1-1/2 teaspoon dried Italian seasoning 1/2 teaspoon hot sauce 1/4 teaspoon pepper 6 ounces ditalini (small tubular pasta) uncooked 1/2 cup freshly grated Parmesan cheese Coat a Dutch oven with cooking spray Add oil Place over medium-high heat Add onion, carrot, green pepper, garlic Saute until veges are crisp tender Add broth and water, tomatoes, beans seasoning, hot sauce, and pepper. Bring to boil Reduce heat to low Cover and simmer 20 minutes, stirring occasionally Add pasta to mixture Cover and cook 10 to 15 minutes until pasta is tender Serve with cheese on top 8 servings Can substitute red kidney beans for cannellini beans)