- COOK TIME
- 30 Min
- READY IN
- 30 Min
This Italian soup helps pack in your daily quota of vegetables: 1 cup offers 2 servings of the fruits and veggies you need each day!
What You'll Need:
2 teaspoons olive oil
2 cloves garlic, minced
3 (14-ounce) cans 1/3-less-sodium chicken broth
1 (16-ounce) package frozen Italian-style vegetables
1 (16-ounce) can pinto beans, rinsed and drained
1 (14-1/2-ounce) can Italian-style diced tomatoes, undrained
cup (3 ounces) tubetti or other small tubular pasta
teaspoon dried Italian seasoning
3 tablespoons plus 1 teaspoon grated Parmesan cheese
What To Do:
In a large saucepan over medium heat, heat oil . Add garlic and cook 1 minute, or until light golden. Stir in remaining ingredients except Parmesan cheese. Bring to a boil, reduce heat to low, and simmer, uncovered, 15 minutes, or until pasta is tender.
Ladle into individual serving bowls, and sprinkle each serving with 1 teaspoon Parmesan cheese.
Want even more tasty soups and stews? Check out our free eCookbook, Comfort Food for the Soul: 40 of Our Best Stews and Easy Soup Recipes!
This recipe is from The Best of Mr. Food Cookbook Series Oxmoor House, Inc. If you would like more recipes like this, click here.
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