Wednesday, November 24, 2010

Pasta e Fagioli

1 TBSP olive oil
1 small onion, sliced
1 large stalk celery
1 14 oz can chicken stock
2 cup water
1 can cannellini beans, drained and rinsed
1 can fire roasted diced tomatoes
2 garlic cloves, grated
1 tsp sugar
1/4 tsp salt
1/4 tsp black pepper
1/4 cup small soup pasta
1 10oz package frozen spinach

In a large pot, heat oil over medium heat. Add onion and celery and cook until tender, about 10 minutes.

In a medium saucepan, heat broth and water to a boil over high heat.

Add beans, tomatoes, garlic, sugar, salt, and pepper to large pot. Bring to a boil over high heat. Add broth mixture and pasta, return to a boil. Add spinach and cook 5 minutes longer.

Makes 4 bowls or 8 cups.
Each bowl:  220 calories, 10 g protein, 33 g carbs, 5 g fat, 0 cholesterol, 1265 g sodium

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