Pasta e Fagioli
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 |
cup |
elbow macaroni or other small pasta |
|
16 |
ounces |
small white beans -- cooked |
|
4 |
cups |
low sodium chicken broth |
|
1 |
cup |
V-8® vegetable juice -- no added salt |
|
1 |
tablespoon |
olive oil |
|
1 |
tablespoon |
unsalted butter |
|
1 |
small |
onion -- diced |
|
1 |
small |
carrot -- diced |
|
1 |
stalk |
celery -- diced |
|
2 |
cloves |
garlic -- minced |
|
1 |
teaspoon |
Italian seasoning |
|
3 |
ounces |
pancetta -- diced |
| Heat a large saucepan over medium heat. Add olive oil, butter, pancetta, onion, carrot, and celery. Cook for about 3 minutes or until vegetables are tender. Add garlic and cook for 30 seconds. Add V-8®, broth, beans, and Italian seasoning. Bring to a boil. Decrease heat and cover and simmer for 10 minutes. Add pasta and return to a boil. Cover and cook for 8 minutes or until pasta is al dente. Makes 6 servings. |
| Per Serving: 264 Calories; 6g Fat (20.3% calories from fat); 20g Protein; 33g Carbohydrate; 9g Dietary Fiber; 17mg Cholesterol; 750mg Sodium. Exchanges: 2 Grain (Starch); 2 Lean Meat; 1 Vegetable; 1 Fat. |