Main Dish

Pasta and Bean Soup (Pasta e Fagioli)

 

From Linda Gassenheimer’s Dinner in Minutes Column

Main Dish

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.

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