Known as Pasta e Fagioli, this may be one of Italy’s most famous soups. The combination of pasta and beans is heart-warming, and it can be served for two or a crowd. It’s perfect to serve to friends. Leave the pot on the stove for everyone to help themselves.
In Italy they use the last bits of pasta left in various opened boxes – a great way to use up the leftover pasta. This recipe calls for acini di pepe, a small round pasta used mostly for soups. Any type of small pasta can be used.
This meal contains 557 calories per serving, with 31 percent of calories from fat.
• If making the soup in advance, leave out the pasta and add it 10 minutes before serving to finish cooking.
• To make this a vegetarian dinner, substitute vegetable broth for the chicken broth.
• Canned Great Northern beans can be used instead of cannellinis.
• Two crushed garlic cloves can be used instead of bought minced garlic.
• Make soup.
• While soup cooks, assemble salad.
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PLACE beans, tomatoes and their liquid, celery and garlic in a large saucepan. Add the chicken broth and 1 cup water. Bring to a boil, breaking up the tomatoes with the edge of a spoon. Cover, lower the heat to medium and simmer 10 minutes. Add the oil and pasta. Boil, uncovered, for about 8 minutes or until pasta is cooked. Add the basil and salt and pepper to taste. Serve the soup in bowls and pass the Parmesan to sprinkle on top. Yield:
PER SERVING: 538 calories (30 percent from fat), 17.9 g fat (4.0 g saturated, 11.0 g monounsaturated), 8 mg cholesterol, 26.8 g protein, 71.6 g carbohydrates, 13.9 g fiber, 805 mg sodium.Italian Lettuce Salad 2 cups washed, ready-to-eat Italian-style salad 2 tablespoons reduced-fat oil and vinegar dressing
PLACE salad in a bowl and toss with the dressing. Yield:
PER SERVING: 19 calories (52 percent from fat), 1.1 g fat (0.1 g saturated, 0.3 g monounsaturated), 1 mg cholesterol, 0.7 g protein, 2.2 g carbohydrates, 1.0 g fiber, 8 mg sodium.