Pasta Fagioli - NBC Southern California

Pasta Fagioli



    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

    1.    Heat olive oil in large sauce pot over medium heat.
    2.    Sauté 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