Italian Pasta and Bean Soup Recipe

Coat a Dutch oven with cooking spray; 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.

Calories.....244.....Fat.....3.7 g.....Carbs.....39 g.....Sodium.....691 mg.....Fiber.....18 g.