This is one of my staples for lunch or for dinner on a cold evening...very easy to make, and great with a piece of crusty Italian bread. I follow the recipe exactly, no changes. Be sure to use fresh rosemary, it makes a big difference.
Quick Pasta e Fagioli With Parmesan
Prep: 5 minutes; Cook: 22 minutes
Yield: 4 servings (serving size: 1 1/4 cups)
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Amount per serving
- Calories: 315
- Fat: 7g
- Saturated fat: 2g
- Monounsaturated fat: 4g
- Polyunsaturated fat: 1g
- Protein: 16g
- Carbohydrate: 46g
- Fiber: 6g
- Cholesterol: 4mg
- Iron: 4mg
- Sodium: 512mg
- Calcium: 127mg
- 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
- 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.
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