|Pasta e Fagiole
A recipe from the Sneaky Kitchen
2 teaspoons olive oil
1 small onion, chopped
2 garlic cloves, chopped
2 cans (14 1/2 oz-16 oz) fat-free chicken broth
1 can (15 oz) diced tomatoes
1 can (15 oz) cannellini or other white beans, rinsed & drained
1/2 cup ditalini or other small pasta
1/2 lb. Swiss chard leaves, coarsely chopped, OR 1/2 lb. spinach
1/4 teaspoon salt
Warm oil in a Dutch oven over
medium heat. Add onion & garlic. Cook, stirring occasionally, for 3
to 5 min. or until onion is soft.
Add broth, tomatoes (with juice), drained beans & uncooked
pasta. Cook, stirring occasionally, for 15 minutes or until pasta is
cooked. Add Swiss chard or spinach & salt. Cook, stirring occasionally, for 2 to 3 min.
more or until greens are wilted.
For added flavor, sprinkle grated Parmesan cheese & ground black pepper
on the pasta e fagiole just before serving.