Pasta e Fagioli

Makes 6 servings at
340 calories each

15-oz. can cannellini beans

2 T. olive oil

3 slices turkey bacon, coarsely chopped

2 stalks celery, chopped

2 carrots, peeled and chopped

1 onion, chopped

2 cloves garlic, minced

3 14-1/2 oz. cans chicken broth

15-oz. can kidney beans, drained and rinsed

1 c. small shell pasta, uncooked

salt and pepper to taste

Garnish: 6 T. grated Parmesan cheese

Mash undrained cannellini beans with a fork and set aside. In a saucepan, heat oil over medium heat; add bacon, celery, carrots, onion and garlic. Cook for 7 to 10 minutes, stirring occasionally, until bacon is crisp and vegetables are softened. Add broth, cannellini beans and kidney beans; bring to a boil over high heat. Stir in pasta. Reduce heat to medium. Cook, uncovered, for 6 to 8 minutes, stirring frequently, until pasta is tender. Season with salt and pepper. Ladle into soup bowls; top each bowl with a tablespoon of cheese.

Give whole-wheat pasta a try! While the calorie count is about the same as regular pasta, it contains more fiber for an easy nutrition boost. Check the label to be sure it’s made with whole-wheat flour, not simply wheat flour.