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Soup Ingredients:

1		tablespoon LAND O LAKES® Butter
1		cup water
1/2		cup chopped green bell pepper
1		medium (1/2 cup) onion, chopped
1		teaspoon finely chopped fresh garlic
2		(15-ounce) cans pinto and/or kidney beans, rinsed, drained
2		(14 1/2-ounce) cans diced tomatoes in juice
2		(14-ounce) cans beef or vegetable broth
1		tablespoon Italian seasoning*
4		ounces (1 cup) uncooked dried elbow macaroni
Salt		and pepper to taste

Topping Ingredients:

1/2		cup croutons
4		ounces (1 cup) Alpine Lace® Deli Reduced Fat Provolone Cheese, shredded

Melt butter in 4-quart saucepan; add water, green pepper, onion and garlic. Cook over medium heat until onion is tender (5 to 7 minutes).

Stir in beans, tomatoes, beef broth and Italian seasoning. Continue cooking until mixture comes to a full boil (10 to 12 minutes). Reduce heat to low. Add macaroni; cook uncovered until macaroni is tender and soup is heated through (6 to 8 minutes).

Heat oven to 400°F. To serve, place soup in individual ovenproof bowls. Top each with croutons and 2 tablespoons cheese. Bake for 3 to 5 minutes or until cheese is melted.

*Substitute 1 teaspoon each dried basil leaves, dried marjoram leaves and dried oregano leaves and 1/2 teaspoon rubbed sage.