Prep: 15 min, Total Time: 40 min

8 Servings

Ingredients

• 2 tablespoons Land O Lakes® Butter
• 1 cup water
• 1/2 cup chopped carrot
• 1/2 cup chopped green bell pepper
• 1 small (1/2 cup) onion, chopped
• 1 teaspoon finely chopped fresh garlic
• 2 (15-ounce) cans pinto and/or kidney beans, rinsed, drained
• 1 (14.5-ounce) can beef or vegetable broth
• 2 (14.5-ounce) cans diced tomatoes in juice
• 1 tablespoon dried Italian seasoning
• 4 ounces (1 cup) uncooked dried pasta nuggets or elbow macaroni
• Freshly grated Parmesan cheese, if desired

Directions

1. Melt butter in 4-quart saucepan; add water, carrot, bell pepper, onion and garlic. Cook over medium heat 5-7 minutes or until onion is tender.
2. Stir in beans, broth, tomatoes and Italian seasoning. Continue cooking 10-12 minutes or until mixture comes to a full boil. Reduce heat to low. Add pasta; cook, uncovered, 6-8 minutes or until pasta is tender and soup is heated through.
3. Top each serving with grated Parmesan cheese, if desired.