I promised a friend over a week ago that I would start posting soup recipes once a week during the cooler weather months. It's still in the 90's here on the East Coast, but I'm sure cooler weather can't be too far off. So today, the day before we have to go back to NIH to consult with Radiation/Oncology to see what fresh hell they have to offer, I thought I'd post a lovely little soup recipe that I got from Prevention magazine several years ago. It makes up in about 20 minutes and is great with crusty bread and sliced cheese.
Pasta E Fagiole
2 tsp. olive oil
1 sm. onion, chopped
2 cloves garlic, minced
2 cans (14.5 oz each) chicken broth (Prevention suggests fat free, sodium reduced)
1 can (15 oz) diced tomatoes
1 can (15 oz) cannellini or white beans rinsed and drained
1/2 cup ditalini or other small pasta
1/2 lb. Swiss chard leaves or spinach leaves coarsely chopped
1/4 tsp. salt
Parmesan cheese
1. Warm the oil in a large saucepan over medium heat. Add the onion and garlic. Cook, stirring occasionally, for 3 to 5 minutes or until the onion is soft.
2. Add the broth, tomatoes (with juice), beans and pasta. Cook stirring occasionally, for 15 minutes, or until the pasta is cooked. Add the Swiss chard and the salt. Cook, stirring occasionally, for 2 to 3 minutes or until the Swiss chard is wilted. For added flavor sprinkle grated Parmesan cheese and black pepper on the pasta e fagiole just before serving.
Makes 6 servings
Per serving: 157 calories, 10 g protein, 23 grams carbs, 2 g fat, 0 g sat fat, 0 mg chol, 6 g fiber, 410 mg sodium
Now the beauty of soup people is that you can use what you have available at the time. Any kind of cooked greens can be used in place of the chard and reduces the amount of cooking time by three minutes or so. I've used cut up leftover cooked collard greens, spinach, and kale. I also will use vegetable broth in place of the chicken broth to make it a more vegetarian dish.
This is a quick, healthy dinner. Its great the next day too and can be frozen.
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