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Steps
1
In Dutch oven, cook beef, onion, bell peppers and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown and onion is tender; drain.
2
Stir in water, diced tomatoes and tomato paste. Stir in pasta, brown sugar, Italian seasoning and pepper. Heat to boiling. Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until pasta is tender.
3
Set oven control to broil. Pour hot soup into 6 ovenproof soup bowls or casseroles. Top each with 1/4 cup croutons. Sprinkle with cheese. Broil soup with tops 3 to 4 inches from heat 1 to 2 minutes or until cheese is melted.
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Store your soup, covered and refrigerated, for up to 3 days. This soup is great when made ahead and reheated; the flavor improves with age.
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Nutrition Facts
Serving Size:1 Serving
Calories
460
Calories from Fat
200
Total Fat
22 g
Saturated Fat
8 g
Cholesterol
60 mg
Sodium
830 mg
Potassium
940 mg
Total Carbohydrate
42 g
Dietary Fiber
5 g
Protein
28 g
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
65%
65%
Calcium
26%
26%
Iron
22%
22%
Exchanges:
2 Starch; 2 Vegetable; 2 1/2 High-Fat Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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