Pasta E Fagioli

Anna P.'s Note:

A great tasting Soup, and pretty easy to make, has great color, great with some crusty italian bread. I made my own chicken stock so calories was more. Enjoy :)

• Total Time: 1 hrs
• Prep Time: 30 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 2 teaspoons olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 (14 1/2 ounce) cans reduced-sodium fat-free chicken broth
• 1 (15 ounce) can diced tomatoes
• 1 (15 ounce) can cannellini or 1 (15 ounce) can white beans, rinsed and drained
• 1/2 cup ditalini or 1/2 cup other small shell pasta
• 1/2 lb swiss chard leaves or 1/2 lb spinach leaves, coarsely chopped
• 1/4 teaspoon salt
• parmesan cheese

Directions:

1. Warm the oil in a large saucepan over medium heat.
2. Add the onion and garlic.
3. Cook,stirring occasionally, for 3 to 5 minutes, or until the onion is soft.
4. Add the broth, tomatoes (with juice),beans, and pasta.
5. Cook,stirring occasionally, for 15 minutes, or until the pasta is cooked.
6. Add the Swiss chard and salt.
7. Cook, stirring occasionally, for 2 to 3 minutes longer, or until the swiss chard is wilted.
8. For added flavor, sprinkle grated Parmesan cheese and black pepper on the pasta e fagiole just before serving.

Reviews

[Sweet PQ?]

This is a great version of this soup that I have made many times. You can substitute spinach leaves (which I seem to have in the house more often than not) in place of the chard. I am thinking the *swiss cheese* mentioned in the ingredient list does not belong???

[PortlandChick]

Simple and incredibly delicious!

[*Pixie*]

Delicious AND healthy! I made this today for lunch and really enjoyed it. I used some chard that I got from the local farmers market with orzo for the pasta. I couldn't resist throwing in a teaspoon of oregano while it was cooking (I like oregano). Very yummy, thanks Anna.