ITALIAN BEEF AND BEAN SOUP

Italian Beef and Bean Soup image

Souper solution. Serve this soup with a salad and breadsticks and make it a quick and easy meal in minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 5

Number Of Ingredients 10

Ingredients

2 teaspoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 lb boneless beef round steak, cut into 1/2-inch cubes
1 tablespoon olive or canola oil
1 can (15 oz) Progresso™ cannellini beans, drained, rinsed
1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
2 cups frozen Italian-blend vegetables (from 1-lb bag)
3 cups water
Grated Parmesan cheese, if desired

Steps:

In 1-quart resealable food-storage plastic bag, place flour, salt and pepper. Seal bag; shake until blended. Add beef; seal bag and shake until beef is evenly coated with flour mixture.
In 3-quart heavy saucepan or Dutch oven, heat oil over medium-high heat. Add beef; cook 4 to 5 minutes, stirring occasionally, until brown on all sides.
Stir in remaining ingredients except cheese. Heat to boiling. Reduce heat; simmer uncovered 15 to 20 minutes or until vegetables are tender. Serve with cheese.

Nutrition Facts : Calories 230, Carbohydrate 25 g, Cholesterol 35 mg, Fiber 6 g, Protein 21 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 3 g, TransFat 0 g