Quick Pasta e Fagioli With Parmesan

pasta-beans Recipe
Leigh Beisch
Pasta e Fagioli is a classic, meatless Italian dish. Make a quick version to serve on a chilly night with fresh Parmesan cheese.
4

Worthy of a special occasion

Yield:

4 servings (serving size: 1 1/4 cups)

Recipe Time

Prep: 5 Minutes
Cook: 22 Minutes

Nutritional 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

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.

Note:

Martha Condra,

December 2005
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