Recipe: Pasta e Fagioli
1 tablespoon olive oil
4 garlic cloves, minced
6 cups lower-sodium fat-free beef broth
1 can (16 ounces) diced tomatoes
1½ tablespoons chopped fresh basil leaves (or 1½ teaspoons dried)
½ teaspoon fresh-ground black pepper
¼ teaspoon ground white pepper
8 ounces whole wheat macaroni
2 cans (15.5 ounces each) cannellini (white kidney) beans, drained and rinsed
2 tablespoons minced fresh parsley
½ cup freshly grated parmesan cheese (see note)
Add oil to a large heavy-bottomed saucepan. Over medium heat, saute garlic until soft and fragrant but not browned, about 2 minutes. Add beef broth, tomatoes, basil, and black and white peppers and bring to a simmer. Add macaroni and return to a simmer, cooking for 7-10 minutes, or until tender. Add cannellini beans and simmer until just heated through. Serve with parsley and one tablespoon cheese sprinkled on top.Serves eight. Cook's note: Great Northern or navy beans may be substituted for the cannelli beans. If you like a stronger cheese with a bite, substitute Romano for the parmesan. You may also add 8 ounces sweet or hot Italian sausage that has been crumbled, cooked and drained; add at the same time the macaroni goes in. On a per serving basis, this will not significantly increase calories or fat. @Recipe nutrition:Nutrition values per serving: 410 calories (10.1 percent from fat), 4.6 g fat (1.6 g saturated), 73.7 g carbohydrates, 5.5 g fiber, 20.5 g protein, 4 mg cholesterol, 907 mg sodium. SaltSense: Using no-salt-added beef broth you will reduce the sodium per serving to 267 mg.