2 cans (14 ½ ounces each) Italian-style stewed tomatoes
3 cups fat-free reduced-sodium chicken broth
1 can (15 ounce) cannellii or northern beans, undrained
¼ cup fresh Italian parsley, chopped
1 teaspoon dried basil leaves
¼ teaspoon black pepper
4 ounces small shell pasta, uncooked
Instructions
1. Heat oil in a large pot over medium heat until hot.
2. Add onion and garlic to oil.
3. Sauté for 5 minutes or until onion is tender.
4. Stir in tomatoes with liquid, chicken broth, beans, parsley, basil and pepper.
5. Bring to a boil over high heat, stirring occasionally.
6. Reduce heat to low and simmer, covered for 10 minutes.
7. Add pasta. Continue to simmer, covered for about 10 minutes or until pasta is tender.
Makes 8 servings. Per Serving: Calories 217, Total Fat 6 g, Cholesterol 0 mg, Sodium 661 mg, Carbohydrate 37 g, Protein 12 g.
Originally Submitted
10/27/2008
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