Italian Pasta And Bean Soup

• 1 tablespoon olive oil
• Cooking spray
• 1 cup chopped onion
• 1 cup sliced carrot
• 1/2 cup chopped green bell pepper
• 2 garlic cloves, crushed
• 2 (14-ounce) cans less-sodium beef broth
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can cannellini beans, rinsed and drained
• 1 (15-ounce) can red kidney beans, rinsed and drained
• 1 1/2 teaspoons dried Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 6 ounces uncooked ditalini pasta
• 1/2 cup grated fresh Parmesan cheese

1. Heat oil in a large Dutch oven coated with cooking spray over medium-high heat. Add onion and next 3 ingredients; saute until vegetables are crisp-tender.
2. Add beef broth and next 6 ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes, stirring occasionally.
3. 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.
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olive oil, cooking spray, onion, carrot, green bell pepper, garlic, beef broth, tomatoes, cannellini beans, red kidney beans, italian seasoning, salt, black pepper, pasta, parmesan cheese

Taken from www.myrecipes.com/recipe/italian-pasta-bean-soup (may not work)