Known as Pasta e Fagioli, this soup may be one of Italy’s most famous soups. The combination of pasta and beans is heart-warming, and can be served for two or a crowd. It’s perfect to serve to friends during Super Bowl. Leave the pot on the stove for everyone to help themselves.
In Italy they use the last bits of pasta left in various opened boxes — a great way to use up the leftover pasta. This recipe calls for acini di pepe, a small round pasta used mostly for soups. Any type of small pasta can be used.
This meal contains 557 calories per serving, with 31 percent of calories from fat.
• If making the soup in advance, leave out the pasta and add it 10 minutes before serving to finish cooking.
• To make this a vegetarian dinner, substitute vegetable broth for the chicken broth.
• Canned Great Northern beans can be used instead of cannellinis.
• Two crushed garlic cloves can be used instead of bought minced garlic.
• Make soup.
• While soup cooks, assemble salad.
To buy: 1 can cannellini beans, 1 large can no-salt-added, whole tomatoes, 1 can nonfat, low-sodium chicken broth, 1 bunch celery, 1 package acini di pepe pasta, 1 bunch basil, 1 bag ready-to-eat Italian-style salad and 1 small piece Parmesan cheese.
Staples: Olive oil, reduced-fat oil and vinegar dressing, minced garlic, salt and black peppercorns.
Linda Gassenheimer’s latest book is “The Flavors of the Florida Keys.” Her website is dinnerinminutes.com. Follow her on Twitter @lgassenheimer.