Pasta e Fagioli

• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 cups vegetable or chicken broth
• 2 cups water
• 1/2 cup ditalini or elbow macaroni
• 1 can (14 1/2 ounces) stewed tomatoes
• 1 can (19 ounces) cannelini beans, rinsed and drained
• 1 cup spinach leaves
• 1 tablespoon chopped fresh basil
• 1/4 cup (2 ounces) grated romano or parmesan cheese

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Directions

1.

Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, for 5 minutes, or until soft. Add the garlic and cook for 1 minute.

2.

Add the broth and water and bring to a boil. Stir in the macaroni and return to a boil. Reduce the heat to low and simmer for 8 minutes, or just until the macaroni is tender.

3.

Stir in the tomatoes (with juice) and beans and return to a simmer. Add the spinach and basil and cook for 2 minutes or until the spinach is wilted. Serve with the cheese.

Nutritional Facts per serving

CALORIES

328.2 CAL

FAT

11.3 G

SATURATED FAT

3.5 G

CHOLESTEROL

14.7 MG

SODIUM

1781.4 MG

CARBOHYDRATES

40.6 G

TOTAL SUGARS

4.6 G

DIETARY FIBER

6.9 G

PROTEIN

16.4 G