pasta fagioli

How To Make pasta fagioli

• 1

  2 Tablespoons olive oil 1 onion, diced 3 cloves garlic, chopped 1 can (14.5 ounces) diced tomatoes with basil, garlic & oregano 2 cans (14.5 ounces each) reduced-sodium chicken broth 3 cups water 8 ounces (about 2 cups) small pasta shells 1 teaspoon Italian seasoning 1 bunch fresh kale, tough stems discarded, cut into 1-inch pieces & washed 2 cans small white beans, drained & rinsed 1 Tablespoon tomato paste 1/2 teaspoon salt 1/4 teaspoon pepper grated Parmesan, for serving instructions: 1. Heat oil in a large pot over medium heat. Add onion and cook 5 minutes. Add garlic; cook 1 minute. 2. Stir in tomatoes, broth and water. Bring to a simmer over high heat. Add pasta and Italian seasoning. Cook, stirring, 5 minutes. 3. Stir in kale; cook 5 minutes more. Reduce heat to medium and stir in beans, tomato paste, salt and pepper. Heat through. 4. Ladle into bowls; garnish with Parmesan. Nutritional information: calories 260, fat 5g (1g sat), protein 13g, carbohydrates 48g, fiber 8g, sodium 791mg, cholesterol 0mg Servings: 8
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