PASTA AND BEAN SOUP (PASTA E FAGIOLI)
1½ cups rinsed and drained cannellini beans
2 cups canned, no-salt-added, whole tomatoes including the juice
1 cup sliced celery
1 tsp. minced garlic
2 cups nonfat, low-sodium chicken broth
2 tbsp. olive oil
¼ cup acini di pepe or other small pasta
½ cup fresh basil
Salt and pepper
4 tbsp. grated Parmesan cheese
Place beans, tomatoes and their liquid, celery and garlic in a large saucepan. Add the chicken broth and 1 cup water. Bring to a boil, breaking up the tomatoes with the edge of a spoon. Cover, lower the heat to medium and simmer 10 minutes.
Add the oil and pasta. Boil, uncovered, for about 8 minutes or until pasta is cooked. Add the basil and salt and pepper to taste. Serve the soup in bowls and pass the Parmesan to sprinkle on top.
Makes 2 servings.
Notes: If making the soup in advance, leave out the pasta and add it 10 minutes before serving to finish cooking. To make this a vegetarian dinner, substitute vegetable broth for the chicken broth.
— Linda Gassenheimer
Miami Herald
