Bean Soup (vegetarian)

Ingredients

• 2 cans fat-free vegetable broth
• 1 cup water
• 1 bag frozen mixed vegetables
• 1 can no-salt-added stewed tomatoes
• ⅓ cup angel-hair pasta, in 1- to 2-inch lengths
• 1 can no-salt-added kidney beans
• 1 can no-salt-added black beans
• 1 teaspoon italian seasoning
• ½ teaspoon garlic powder
• ¼ cup parmesan cheese

Steps

1. Pour the broth and water into a 4½-quart Dutch oven or soup pot.
2. Place the pot over high heat.
3. While the liquid is heating, add the frozen vegetables, stewed tomatoes with their juices, and uncooked pasta.
4. Cover the pot and bring to a boil.
5. Meanwhile, rinse and drain the beans.
6. When the soup comes to a boil, uncover it and stir well.
7. Scrape the pot with a wooden spoon to loosen any pasta.
8. Add the beans, Italian seasoning, and garlic powder.
9. Reduce the heat to medium-high or medium, maintaining a moderate boil.
10. Stir frequently and cook until the pasta is tender, about 5 minutes.
11. Reduce the heat to low and add the Parmesan.
12. Stir occasionally and simmer for 5 minutes to develop the flavor.
13. Serve at once or simmer on low until ready to serve.