Health

Quick Pasta e Fagioli With Parmesan

pasta-beans RecipeLeigh 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
  • Prep Time:
  • Cook Time:
  • Yield: 4 servings (serving size: 1 1/4 cups)

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
Advertisement