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 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 per cent 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.
Pasta and Bean Soup (Pasta e Fagioli)
Makes: 2 servings
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 tsp minced garlic
2 cups non-fat, low-sodium chicken broth
2 Tbsp olive oil
1/4 cup acini di pepe pasta
1/2 cup fresh basil
• salt and pepper, to taste
4 Tbsp grated Parmesan cheese
Place beans, tomatoes and their liquid, celery and garlic in a large saucepan. Add the chicken broth and one 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 eight minutes or until the 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.
