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Spicy Italian Ski Team Soup

1/2 cup chopped onion
1/2 cup chopped green pepper
1 teaspoon minced garlic
1/4 to 1/2 teaspoon crushed red peppers
1 to 2 teaspoons olive oil
1 can (13 3/4 ounces) reduced-sodium beef broth
1 1/2 cups water
1 can (15 ounces) Kidney beans or 1 1/2 cups cooked dry packaged Kidney beans, rinsed, drained
1 can (14 1/2 ounces) Italian-style stewed tomatoes, undrained
1/2 package (16 ounces) frozen Italian vegetables
1 teaspoon dried basil leaves
3/4 cup (3 ounces) small pasta shells
1 cup loosely packed salad spinach
Salt and pepper, to taste

1. Sauté onion, pepper, garlic, and red pepper in oil in large saucepan until tender, 3 to 4 minutes. Stir in beef broth, water, beans, tomatoes, Italian vegetables, and basil; heat to boiling. Add pasta and simmer, uncovered, until vegetables and pasta are tender, about 10 minutes.
2. Stir spinach into soup; simmer 1 to 2 minutes. Season to taste with salt and pepper.

Makes 6 servings (about 1 1/4 cups each).

TIPS: Frozen chopped onion and green pepper, and prepared garlic can be used. Soup can be prepared 1 to 2 days in advance; refrigerate, covered. A teaspoon of prepared pesto sauce can be stirred into each bowl of soup.

Nutrient Information Per serving: Calories 784; Fat 2g; % Calories from Fat 7; Carbohydrate 35g; Folate 76mcg; Sodium 482mg; Protein 9g; Dietary Fiber 6g; Cholesterol 0mg

Recipe provided courtesy of The Bean Education & Awareness Network.

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