Pasta e Fagioli

This recipe is from the February 2009 issue of Fitness Magazine. My daughter is a big fan of beans and it’s about one of the only ways to get some protein in her besides chicken nuggets & hot dogs. She LOVED it!

1 Tbsp olive oil
1 cup chopped onion
2 garlic cloves, minced
1 tsp dried oregano, crushed
2 carrots, chopped
4 cups low-sodium chicken broth
1-14.5 oz can diced tomatoes with basil, garlic and oregano
1 1/2 cups small bow-tie pasta
2-15 oz cans white cannellini beans, drained and rinsed
1/4 cup grated parmesan cheese

Heat oil in a large pot over medium-high heat. Add the onion, garlic, rosemary and carrots; cook 5 minutes, stirring occasionally, until vegetables soften. Add the broth and tomatoes; bring to a boil. Stir in the pasta and cook 8 minutes or until nearly al dente. Add the beans; cook 2 minutes or until pasta is done. Ladle into bowls and top with cheese.


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