10-Minute Recipe: Pasta Fagioli Soup

By Tony Horton

Try this healthy take on an Italian classic. Full of fiber and low in fat, this will tempt your taste buds and trim your waistline. It is easy to prepare, makes 8 servings, and is suitable for family mealtime or leftovers for the week!

• 3/4 cup ditalini pasta (or macaroni, orzo, or similar small pasta)
• 2 tsp. olive oil
• 3 cloves fresh garlic, thinly sliced
• 32 oz. fat-free chicken broth, low sodium
• 2 cups cannellini (white kidney) beans, cooked or canned
• 1 can stewed tomatoes
• 1/4 cup fresh rosemary, chopped
• 2 Tbsp. tomato paste
• Salt and pepper to taste

In a large pot, cook the pasta according to the package directions. In a separate large pot, sauté the olive oil and garlic on medium heat. Cook for 30 seconds, then add the chicken broth. Allow broth to come to a rolling simmer, then stir in the cannellini beans. Add stewed tomatoes, rosemary, tomato paste, salt, and pepper. Let soup simmer on low heat for 8 minutes. Drain the pasta when it's ready and add it to the soup. Let simmer for 3 minutes. Serve immediately.

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Nutritional Information (per serving):
Calories	Protein	Fiber	Carbs	Fat Total	Saturated Fat
125	7 g	2 g	19 g	3 g	1 g