Ingredients
- 2 garlic (cloves crushed)
- 1 1/2 italian seasoning (dried)
- 525 gr tomatoes (canned crushed)
- 475 gr cannellini beans rinse
- 475 gr kidney beans rinse (red)
- 425 ml water
- 400 ml nonfat veg chicken broth
- 190 gr carrot (sliced)
- 120 gr onion (chopped)
- 75 gr ditalini pasta tubes
- 65 gr green bell pepper (chopped)
- 40 gr parmesan cheese (freshly grated)
- 16 ml olive oil
- 2 ml sauce (hot)
- 1 gr pepper
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>
