Spicy Italian Ski Team Soup

Servings: 4


  • 1/3 cup onions, chopped
  • 1/3 cup green bell pepper, chopped
  • 3/4 teaspoon garlic, minced
  • 1/4 teaspoon crushed red pepper
  • 1-1/4 teaspoon olive oil
  • 1 cup reduced-sodium beef broth
  • 1 cup water
  • 11 ounces canned kidney beans, drained and rinsed
  • 1-1/4 cups canned Italian style stewed tomatoes
  • 11 ounces frozen Italian-style vegetable combination
  • 3/4 teaspoon dried basil leaves
  • 1/2 cup small shell pasta
  • 2/3 cup spinach leaves, loosely packed


Saute onion, pepper, garlic, and red pepper in oil in large saucepan until tender, 3-4 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. Stir spinach into soup; simmer 1-2 minutes. Season to taste with salt and pepper. If desired, add a teaspoon of prepared pesto sauce into each bowl of soup.

Note: You can substitute frozen chopped onion, green pepper, and prepared garlic. You can prepare soup 1-2 days in advance; refrigerate, covered.

Values per serving:
Calories: 200, Total Fat: 2.2 g
Fiber: 9.1 g

Courtesy American Dry Bean Board.