Pasta e Fagioli
A classic meatless favorite. Mixing the white beans with the pasta
provides a complete source of protein.
2 tsp olive oil
1 sm onion, chopped
2 garlic cloves, chopped
2 cans (14.5 oz each) fat-free, reduced-sodium vegetable broth
1 can (15 oz) diced tomatoes
1 can (15 oz) cannellini or white beans, rinsed and drained
1/2 cup ditalini or other small pasta
1/2 lb Swiss chard leaves or spinach leaves, coarsely chopped
1/4 tsp salt
Warm the oil in a Dutch oven over medium heat. Add the onion and garlic. Cook,
stirring occasionally, for 3 to 5 minutes or until the onion is soft. Add the broth,
tomatoes (with juice), beans and pasta. Cook, stirring occasionally, for 15
minutes or until the pasta is cooked. Add the Swiss chard and salt. Cook, stirring
occasionally, for 2 to 3 more minutes or until the Swiss chard is wilted. For
added flavor, sprinkle grated Parmesan cheese and ground black pepper on the
Pasta e Fagiole just before serving.
POINTS: (2.5)
PER SERVING: 157 Calories, 2 g Total Fat, 0 g Saturated Fat,
410 mg Sodium, 6 g Dietary Fiber
* Whenever possible, I calculate ALL my Points on my website with my
Offline Points Calculator
in the Half Points Mode,
which rounds UP to the nearest Half Point.
This keeps my site consistent.
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