Quick Pasta e Fagioli With Parmesan
Leigh Beisch
Ingredients
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 2 garlic cloves, minced
- 1/4 teaspoon crushed red pepper
- 1 teaspoon chopped fresh rosemary
- 1 (19-ounce) can cannellini beans, drained and partially mashed
- 4 cups fat-free, less-sodium chicken broth
- 1/2 cup canned diced tomatoes, drained
- 1/2 cup ditalini (very short tube-shaped macaroni)
- 1/4 cup finely shredded Parmesan cheese
Preparation
1. Heat oil in a large saucepan over medium heat. Add onion and garlic; cook 5 minutes or until golden, stirring frequently.
2. Stir in pepper and next 3 ingredients (through broth); bring to a boil.
3. Add tomatoes; reduce heat and simmer 10 minutes.
4. Add pasta; cook 7 minutes or until done. Sprinkle each serving with 1 tablespoon cheese.
Andrea''s wine pick: The bold flavors of capers, tomato, and rosemary demand a wine with vivid acidity and savory-fruity flavors. Santa Christina Sangiovese from Italy ($10.99) does the job well.
Print
- Yield: 4 servings (serving size: 1 1/4 cups)
Prep: 5 minutes; Cook: 22 minutes
Nutritional Information
| Calories per serving: | 315 |
|---|---|
| Fat per serving: | 7g |
| Saturated fat per serving: | 2g |
| Monounsaturated fat per serving: | 4g |
| Polyunsaturated fat per serving: | 1g |
| Protein per serving: | 16g |
| Carbohydrates per serving: | 46g |
| Fiber per serving: | 6g |
| Cholesterol per serving: | 4mg |
| Iron per serving: | 4mg |
| Sodium per serving: | 512mg |
| Calcium per serving: | 127mg |
Good to Know
Serve your own pasta e fagioli soup with a small piece of Italian bread for dipping. Beans are a great addition to soup for fiber.This Recipe Is
Health
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