1 pound ground beef (95% lean)
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups water
1 can (14 to 14-1/2 ounces) ready-to-serve beef broth
1 can (15-1/2 ounces) Great Northern beans, undrained
1 can (14-1/2 ounces) Italian-style diced tomatoes, undrained
1 cup uncooked alphabet pasta
2 cups small broccoli florets
Salt and pepper
Grated or shredded Parmesan cheese (optional)
Parmesan Toasts:
3 slices whole wheat bread
Olive oil for brushing
2 tablespoons grated or shredded Parmesan cheese

Directions:

1. Heat oven to 350°F. Brown ground beef in stockpot over medium heat 8 to 10 minutes or until beef is not pink, breaking up into 3/4-inch crumbles. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
2. Add 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.
3. Meanwhile 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.
4. Serve soup with toasts; sprinkle with additional cheese, if desired.

Makes 4 servings.

Nutrition Information:

525 calories; 11 g fat (4 g saturated fat; 4 g monounsaturated fat); 78 mg cholesterol; 1864 mg sodium; 63 g carbohydrate; 10.4 g fiber; 43 g protein; 9 mg niacin; 0.5 mg vitamin B6; 2.3 mcg vitamin B12; 7.6 mg iron; 26.7 mcg selenium; 7.0 mg zinc.

This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.