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.

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