*  Exported from  MasterCook  *
 
                  Rustic Italian Pasta And Bean Soup <R T>
 
 Recipe By     : Low-Fat Ways to Cook Vegetarian
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Beans/Peas/Grains/Legumes        Eat-Lf Mailing List
                 Ethnic                           Italian
                 Low Fat                          Main Dishes
                 Pasta                            Soups/Stews
                 Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         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. 
 
 Yield: 8 (1 1/4 C) servings
 
 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>
 
 
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 NOTES : According to MC:
 Cal  510.1
 Fat  4.9g
 Carb  88.7g
 Fib  18.6g
 Pro  32.8g
 Sod  314mg
 CFF  8.3%
 Nutr. Assoc. : 0 0 0 0 0 0 0 0 5305 0 0 0 0 0 4363 1034

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