Healthy eating
Soup’s on!

Pasta e fagiole (pasta and beans) soup is a protein-packed, low-fat meal that will warm and nourish your family this winter. Come in from the cold and enjoy a heaping bowl of this hearty Italian soup for lunch or dinner. Best of all, it takes only 30 minutes to prepare.

Pasta e Fagiole

2 teaspoons olive oil
2 onions, chopped
2 cloves garlic, chopped
4 cups low-sodium chicken broth
1 can (15 ounces) diced tomatoes
2 cans (14-19 ounces each) cannelloni or white beans, rinsed and drained
1/2 cup ditalini or other pasta
4 cups chopped Swiss chard or spinach

1. Heat the oil in a large saucepan over medium heat.

2. Add the onions and garlic. Cook, stirring occasionally, for 5 minutes or until the onions are soft.

3. Add the broth, tomatoes (with juice), beans and pasta. Cook, stirring occasionally, for 15 minutes or until the pasta is al dente.

4. Add the Swiss chard or spinach. Cook, stirring occasionally, for 3 minutes, or until the chard or spinach is wilted.

Makes 6 servings.

Per serving: 186 calories; 11g protein; 30g carbohydrates; 3g fat; 1g saturated fat; 3mg cholesterol; 5g dietary fiber; 584mg sodium