Pasta e Fagioli

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Pasta e Fagioli

 

 

The fiber-rich combo of pasta, beans and veggies makes

for heart-healthy, rib-sticking goodness. Serve with

crusty whole-grain bread; assorted imported olives;

fresh pears for dessert.

 

 

 

Ingredients

 

 

1 - medium onion, chopped

1 - can (14 oz.) recipe-ready tomatoes with Italian

seasonings

1 - can (15 oz.) Great Northern or cannellini beans,

drained and rinsed

2 cups vegetable broth

1 cup dried pasta, such as rotini or elbow macaroni

 

1 oz. freshly grated Parmesan or pecorino

 

 

Preparation - Estimated cooking time: under 30 minutes

-

1 Generously coat a large saucepan or Dutch oven with

olive oil cooking spray and set over medium heat. Add

onions and cook, stirring, until they begin to soften,

about 5 minutes.

 

2 Stir in tomatoes and their juices, beans and broth.

Add a generous grinding of black pepper. Bring to a

boil and cook for 5 minutes. Stir in pasta and cook

until tender but firm, about 12 minutes. Add more

stock, pepper and salt, if needed.

 

3 Ladle the thick soup into bowls and sprinkle with

grated cheese.

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

ParadeMark 12: 30,31

 

 

 

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