[Food Tip: Fagioli is a classic Italian soup made up of pasta, beans, and vegetables]
Serve with a crisp green salad.
1 tablespoon olive oil
1/2 cup sweet yellow onion, chopped
1/2 cup carrot, finely chopped
1/2 cup celery, finely chopped
2 cloves garlic, minced
6 cups fat-free chicken broth
1 cup Ditali pasta (Small tube-shaped pasta)
1 (9-ounce) can of red kidney beans, drained
1 (9-ounce) can of cannellini beans, drained
2 tablespoons basil, chopped
1 cup fresh spinach, chopped
1/4 cup low-fat Parmesan cheese, grated
1) In a heavy Dutch oven or sauce pan, heat olive oil over medium heat. Add onion, carrot, celery, and garlic and saute for 3 minutes. Add chicken broth, bring to a boil, and add pasta. Cook for about 8 minutes, or until pasta is done. Add beans, basil, and spinach, reduce heat, and simmer until spinach is wilted. Season with salt and pepper. *May add more chicken broth to increase volume of soup. Ladle into soup bowls, sprinkle with Parmesan cheese. Makes 6 servings.
Nutritional Analysis per serving: 444 Calories; 12 percent fat (5.9 grams); 1 gram saturated fat; 24 percent protein; 64 percent carbohydrate; 19 grams fiber.