Pasta Fagioli

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1 Tbsp. olive oil
1/2 yellow onion, chopped
1 Tbsp. minced garlic
1/4 tsp. red pepper flakes
1 can (14.5 oz.) diced tomatoes in puree
1 qt. organic reduced sodium chicken broth
1 can (14 oz.) cannellini beans
8 oz. high protein elbow pasta, cooked
2 cups chard, de-stemmed and chopped
1 tsp. finely chopped rosemary
1/4 cup parsley, chopped
Salt and pepper, to taste
1/4 cup shaved parmesan cheese

Directions:
1.    Heat olive oil in large sauce pot over medium heat.
2.    Saut√© onion and garlic for 1-2 minutes.
3.    Add red pepper flakes, tomatoes and broth.  Bring to a boil.
4.    Add beans, cooked pasta, chard, rosemary and parsley.  Simmer for 5 minutes.
5.    Season to taste with salt and pepper.  Ladle into individual serving bowls and top with parmesan cheese.

Serves: 4
Calories per serving:  395
Calorie equivalent:  2 oz. protein, 2 1/2 carbohydrates, 1 vegetable

Courtesy California Health & Longevity Institute
 

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