- Coat a large soup pot with vegetable cooking spray. Add 1 tablespoon olive oil and heat over medium-high heat. Add 1 medium diced onion, 3 thinly sliced fresh carrots, 1 medium diced green pepper and 1 teaspoon minced garlic. Sauté vegetables until tender.
- Add 2 (13 ¾ -ounce) cans no-salt-added beef broth, 1 (28-ounce) can crushed tomatoes, 1 (15-ounce) can drained and rinsed cannellini beans, 1 (15-ounce) can rinsed and drained kidney beans, 1½ teaspoons Italian seasoning blend and ¼ teaspoon black pepper. Keep heat to low and reduce to simmering; cover the soup pot and simmer for 20 minutes.
- Add 6 ounces of whole-grain pasta. Cover and cook for 15 minutes or until pasta is tender. Top each serving with a sprinkle of Parmesan cheese.
Makes 6 servings.