BEANS*****Rachel Ray's Creamy Spaghetti and Beans (Pasta e Fagioli) - 9 Points

By Unblond1

This is basically vermicelli. The noodles break down into pieces. Whole thing takes about 1/2 an hour (with advance preparation)

Great for both!

Ingredients

• 1 tbsp. EVOO
• 1 cup chicken broth
• 1 ounce pancetta, diced
• 1 clove garlic, chopped
• 50 grams Catelli Smart Spaghettini
• 1/4 medium onion, finely diced
• 1 small carrot, diced finely
• 1 bay leaf
• 5-6 sprigs fresh thyme
• 3 - 4 tbsp. dry white wine
• 1/2 can aurora or fire-roasted tomatoes
• 1/2 cup Eden Organic Cannellini Beans
• Salt and pepper
• 15 grams grated Parmigiano Reggiano or Pecorino Romano cheese
• A generous handful of flat leaf parsley, finely chopped, for garnish

Preparation

Step 1

* *Heat* the EVOO in a large, deep skillet over medium to medium-high heat. *Add* the pancetta to brown slightly. *Add* the onion and carrot and saute for a few minutes, to soften. *Add* the garlic, then *add* the spaghetti, broken roughly in halves or thirds and *toast* the noodles lightly, 2 minutes.

* *Add* the wine and allow it to be completely absorbed. *Add* the beans and the tomatoes, then *add* a few ladles of stock and *stir* the pasta. Keep *adding* stock a few ladles at a time, allowing the liquid to be mostly absorbed before adding more, as if you were preparing a risotto.

* When the liquid is absorbed and the spaghetti is cooked to al dente, 12-15 minutes, *turn off* the heat and *stir* another minute. *Remove* the bay leaf and thyme stems. *Serve* in shallow bowls and garnish with lots of parsley and the shredded cheese.

*NUTRITION:*

* Calories - 370
* Fat - 16.6
* Sat Fat - 4.6
* Carbs - 37.7
* Fibre - 7.5
* Protein - 14.7