Recipe: Rustic Italian Pasta and Bean Soup (using cannelloni beans and kidney beans)

RUSTIC ITALIAN PASTA AND BEAN SOUP

"This simple meatless dinner can be on the table in less than 45 minutes."

1 tbsp olive oil
1 cup chopped onion
1 cup sliced carrot
1/2 cup chopped green bell pepper
2 cloves garlic, crushed
1 (14 1/2 oz) can vegetable or chicken broth, low sodium
1 3/4 cups water
1 (28 oz) canned crushed tomatoes
1 (15 oz) can cannelloni beans, rinsed and drained
1 (15 oz) can red kidney beans, rinsed and drained
1 1/2 tsp dried Italian seasoning
1/2 tsp hot sauce
1/4 tsp ground black pepper
6 oz ditalini pasta (small tubes), uncooked
1/2 cup freshly grated Parmesan cheese (for serving)

Coat a Dutch oven with cooking spray; add oil and place over medium-high heat. Add onion, carrot, green pepper and garlic; saute until veggies are crisp-tender.

Add vegetable broth, 1 3/4 cups water, tomatoes, beans, Italian seasoning, hot sauce and black pepper; 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.

Makes 8 servings (1 1/4 cups each)
From: PS/WA
Source: Low-Fat Ways to Cook Vegetarian by Leisure Arts