Pasta e Fagioli
White beans and pasta shells combine in this traditional Italian soup. White beans, loaded with soluble fiber, help reduce total blood cholesterol levels by lowering LDL (bad) cholesterol levels.
Makes 8 servings
|2||tablespoons olive oil|
|1||cup chopped onion|
|3||cloves garlic, minced|
|2||cans (14-1/2 ounces each) Italian-style stewed tomatoes, undrained|
|3||cups reduced-sodium chicken broth|
|1||can (about 15 ounces) cannellini beans (white kidney beans), undrained*|
|1/4||cup chopped fresh Italian parsley|
|1||teaspoon dried basil|
|1/4||teaspoon black pepper|
|4||ounces uncooked small shell pasta|
*One can (about 15 ounces) Great Northern beans, undrained, can be substituted for cannellini beans.
- Heat oil in 4-quart Dutch oven over medium heat until hot. Add onion and garlic; cook and stir 5 minutes or until onion is tender.
- Combine tomatoes with juice, broth, beans with liquid, parsley, basil and pepper into Dutch oven; bring to a boil over high heat, stirring occasionally. Reduce heat to low. Simmer, covered, 10 minutes.
- Add pasta to Dutch oven. Simmer, covered, 10 to 12 minutes or until pasta is just tender. Serve immediately. Garnish as desired.
|Saturated Fat||1 g|
|Total Fat||6 g|
|Calories from Fat||23 %|
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