From Linda Gassenheimer’s Dinner in Minutes Column
Pasta and Bean Soup (Pasta e Fagioli)
1 1/2 cups rinsed and drained cannellini beans
2 cups canned, no-salt-added, whole tomatoes including the juice
1 cup sliced celery
1 teaspoon minced garlic
2 cups non-fat, low-sodium chicken broth
2 tablespoons olive oil
1/4 cup acini di pepe pasta
1/2 cup fresh basil
Salt and pepper
4 tablespoons grated Parmesan cheese
Place beans, tomatoes and their liquid, celery and garlic in a large saucepan. Add the chicken broth and 1 cup water. Bring to a boil, breaking up the tomatoes with the edge of a spoon. Cover, lower the heat to medium and simmer 10 minutes. Add the oil and pasta. Boil, uncovered, for about 8 minutes or until pasta is cooked. Add the basil and salt and pepper to taste. Serve the soup in bowls and pass the Parmesan to sprinkle on top. Makes 2 servings.
Per serving: 538 calories (30 percent from fat), 17.9 g fat (4.0 g saturated, 11.0 g monounsaturated), 8 mg cholesterol, 26.8 g protein, 71.6 g carbohydrates, 13.9 g fiber, 805 mg sodium.