| Fast Prep | dump and go

pasta fagioli

prep: 20 minutes | cook: 20 minutes | MAKES: 8 servings (1½ cups each)

• 1 32-oz. box reduced-sodium chicken broth
• 2 15-oz. cans cannellini beans (white kidney beans), rinsed and drained
• 1 28-oz. can crushed tomatoes with Italian seasoning*
• 1¼ cups dried ditalini pasta
• ¾ cup dry red wine or water
• ½ cup finely chopped onion
• 1 2.8- to 3-oz. pkg. cooked bacon pieces
• 3 cloves garlic, thinly sliced
• 1 tsp. salt
• ¼ tsp. crushed red pepper
• Fresh oregano (optional)
• 2 Tbsp. balsamic vinegar

1. In a 4- to 5-qt. pot combine the first 10 ingredients (through crushed red pepper). Bring to boiling; reduce heat. Simmer, covered, 12 minutes or until pasta is tender. If desired, top with fresh oregano. Serve with balsamic vinegar.

*TIP: If you can’t find canned crushed tomatoes with Italian seasoning, use regular canned crushed tomatoes and add ½ tsp. dried Italian seasoning, crushed.

PER SERVING: 269 cal., 4 g fat (1 g sat. fat), 10 mg chol., 1,215 mg sodium, 38 g carb., 6 g fiber, 5 g sugars, 14 g pro.

PASTA SUB

Ditalini is a short, tubular pasta. If you can’t find this shape, any medium-size pasta will do.

Pasta Fagioli