Pasta e Fagioli

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Pasta e Fagioli

 

A classic meatless favorite. Mixing the white beans with the pasta

provides a complete source of protein.

 

Makes 6 servings

 

2 tsp olive oil

1 sm onion, chopped

2 garlic cloves, chopped

2 cans (14.5 oz each) fat-free, reduced-sodium vegetable broth

1 can (15 oz) diced tomatoes

1 can (15 oz) cannellini or white beans, rinsed and drained

1/2 cup ditalini or other small pasta

1/2 lb Swiss chard leaves or spinach leaves, coarsely chopped

1/4 tsp salt

 

Warm the oil in a Dutch oven over medium heat. Add the onion and

garlic. Cook, stirring occasionally, for 3 to 5 minutes or until the

onion is soft. Add the broth, tomatoes (with juice), beans and pasta.

Cook, stirring occasionally, for 15 minutes or until the pasta is

cooked. Add the Swiss chard and salt. Cook, stirring occasionally,

for 2 to 3 more minutes or until the Swiss chard is wilted. For added

flavor, sprinkle grated Parmesan cheese and ground black pepper on the

Pasta e Fagiole just before serving.