Quick Fix for 2

Soup is comfort in a bowl

Miami HeraldFebruary 12, 2013 

FOOD QUICKFIX MI

Pasta and bean soup with Italian lettuce salad is heart-warming, and can be served for two or a crowd.

C.W. GRIFFIN — MCT

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.

Helpful hints

• 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.

Countdown

• Make soup.

• While soup cooks, assemble salad.

Gassenheimer: DinnerInMinutes.com

For a printed copy of the recipe, click the link:

Pasta e fagioli

Pasta and Bean Soup (Pasta e Fagioli) 1 1/2 cups rinsed and drained cannellini beans 2 cups canned, no-salt-added, whole tomatoes including the juice 1 cup sliced celery 1 teaspoon minced garlic 2 cups non-fat, low-sodium chicken broth 2 tablespoons olive oil 1/4 cup acini di pepe pasta 1/2 cup fresh basil Salt and pepper 4 tablespoons grated Parmesan cheese

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:

2 servings

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:

2 servings

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.

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