Pasta Fagioli

This is a healthier version of Pasta Fagioli.  I found this recipe in Newsday, earlier this year 2013.

Pasta Fagioli Recipe

Pasta Fagioli

1 Tbsp. olive oil

1 cup chopped red onion

3 garlic cloves, minced

½ tsp. dried crushed rosemary

2 carrots, chopped

2 ribs celery, chopped

4 cups low-sodium vegetable or chicken broth

1 (14.5 oz.) can diced tomato with basil, garlic and oregano

1 cup (5 ½ oz.) Orzo or Ditalini

2 (15 oz.) cans lower-sodium cannellini beans, drained and rinsed

Salt and pepper to taste

¼ cup grated or shaved Parmesan

 

Heat the oil in a soup pot set over medium high.  Add the onion, garlic and rosemary; cook, stirring often, 1 minute or until garlic is slightly softened.

Add carrots and celery; cook until somewhat softened, about 4 minutes.

Add the broth and tomatoes and bring to a boil.  Stir in the pasta and cook until al dente, 8 to 9 minutes.  Stir in the beans, cook 1 minute to heat through, and season to taste with salt and pepper.  Top each bowl with grated or shaved Parmesan.           6 servings

(Recipe for Pasta Fagioli was in Newsday, Thursday, January 3, 2013)