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Quick Pasta e Fagioli With Parmesan

Photo: Leigh Beisch; Styling: Sara Slavin

Prep time 5 mins
Cook time 22 mins
Yield 4 servings (serving size: 1 1/4 cups)
Pasta e Fagioli is a classic, meatless Italian dish. Make a quick version to serve on a chilly night with fresh Parmesan cheese.

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

Nutrition Information

  • calories 315
  • fat 7 g
  • satfat 2 g
  • monofat 4 g
  • polyfat 1 g
  • protein 16 g
  • carbohydrate 46 g
  • fiber 6 g
  • cholesterol 4 mg
  • iron 4 mg
  • sodium 512 mg
  • calcium 127 mg

How to Make It

  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.

  5. 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 ($99) does the job well.