How To make 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 <reggie@reggie.com>