Step 1Heat oven to 350°F. Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Step 2Add water, broth, beans, tomatoes and pasta; bring to a boil. Reduce heat; cover and simmer 5 minutes. Stir in broccoli; return to a boil. Reduce heat; cover and simmer 3 to 5 minutes or until broccoli is crisp-tender and pasta is tender. Season with salt and pepper, as desired.
Step 3Meanwhile, prepare Parmesan Toasts. Cut out shapes from bread slices with cookie cutters. Place on baking sheet sprayed with nonstick cooking spray. Brush cutouts lightly with oil and sprinkle evenly with cheese. Bake in 350°F oven 6 to 8 minutes or until lightly toasted.
Step 4Serve soup with toasts; sprinkle with additional cheese, if desired.
Nutrition information per serving: 585 Calories; 99 Calories from fat; 11g Total Fat (4 g Saturated Fat; 4 g Monounsaturated Fat;) 78 mg Cholesterol; 1864 mg Sodium; 63 g Total Carbohydrate; 10.4 g Dietary Fiber; 43 g Protein; 7.6 mg Iron; 9 mg NE Niacin; 0.5 mg Vitamin B6; 2.3 mcg Vitamin B12; 7 mg Zinc; 26.7 mcg Selenium.
This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.
Filed Under:Soups, Stews & Chili