Pasta e Fagioli

By barbsjustagirl

Nutrition Facts Per Serving:

Servings: 8 servings (1 cup each)
Calories235
Total Fat (g)5
Saturated Fat (g)1
Monounsaturated Fat (g)2
Cholesterol (mg)2
Sodium (mg)490
Carbohydrate (g)35
Total Sugar (g)7
Fiber (g)9
Protein (g)13
Vitamin C (DV%)31
Calcium (DV%)12
Iron (DV%)17

Ingredients

• 1 tablespoon olive oil
• 2 ounces prosciutto or turkey bacon, chopped
• 2 cups chopped onions (2 large)
• 1/2 cup chopped celery (1 stalk)
• 1/2 cup chopped carrot (1 medium)
• 2 tablespoons bottled minced garlic
• 1 tablespoon dried oregano, crushed
• 1 teaspoon anchovy paste (optional)
• 1 teaspoon crushed red pepper
• 2 14-ounce cans reduced-sodium chicken broth
• 1 28-ounce can no-salt-added diced tomatoes, undrained
• 1 cup whole grain medium pasta shells
• 2 15-ounce cans no-salt-added cannellini beans (white kidney beans), rinsed and drained
• 1/2 cup snipped fresh parsley
• 2 tablespoons lemon juice
• 1/4 cup finely shredded Parmesan cheese (1 ounce)

Details

Servings 8

Preparation

Step 1

1. In a Dutch oven, heat oil over medium-high heat. Add prosciutto; cook for 2 to 3 minutes or until crisp. Using a slotted spoon, transfer prosciutto to paper towels; let drain. Set aside.

2. Add onions, celery, carrot, and garlic to the Dutch oven; cook over medium heat for 3 to 4 minutes or until softened, stirring frequently. Stir in oregano, anchovy paste (if desired), and crushed red pepper. Cook and stir for 1 minute. Add broth, tomatoes, and pasta shells. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until pasta is tender.

3. Meanwhile, use a fork to mash one can of the beans. Stir the whole and mashed beans into pasta mixture. Simmer about 5 minutes or until heated through.

4. Stir in parsley and lemon juice. Immediately ladle into serving bowls. Sprinkle with Parmesan and the prosciutto. Makes 8 servings (1 cup each)