Italian Pasta and Bean Soup

1		Vegetable cooking spray
1  Tbsp.		olive oil
1  cup		chopped onion
1  cup		sliced carrots
1/2  cup		chopped green pepper
2		cloves garlic,s crushed
28  oz.		crushed tomatoes
1/2  cup		(15 Ounce can white kidney beans or cannellini beans, rinsed and drained
15  oz.		red kidney beans, rinsed and drained
1-1/2  tsp.		dried Italian seasoning
1/2  tsp.		salt
1/2  tsp.		liquid red pepper seasoning
1/4  tsp.		pepper
6  oz.		ditalini pasta
1/2  cup		freshly grated Parmesan Cheese
28  fl. oz.		Swanson Beef Broth 100% Fat Free 50% Less Sodium

Tip: Get nutritional information on the ingredients in your easy Italian Pasta and Bean Soup recipe by clicking each ingredient. The serving amount for any Italian Pasta and Bean Soup recipe ingredient may be easily adjusted using the serving size tool in the nutrition facts table. See where you can cut calories, carbs and more.

Coat a dutch oven with cooking spray; add oil and place over medium-high heat. Add onion and next 3 ingredients; saute until vegetables are crisp-tender.

Add beef broth and next 7 ingredients; 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. Yield 8(1-1/4 cup) servings.