Pasta e Fagiole Recipe
- 2 teaspoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 (14.5 ounce) cans fat-free reduced-sodium chicken broth
- 1 (15 ounce) can diced tomatoes with juice
- 1 (15 ounce) can cannellini or white beans
- 1/2 cup ditalini or other small pasta
- 1/2 pound Swiss chard leaves or spinach leaves
- 1/4 teaspoon salt
- Warm the oil in a Dutch oven set over medium heat. Add the onion and garlic. Cook, stirring occasionally, for 3 to 5 minutes, or until the onion is soft.
- 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 or spinach and salt. Cook, stirring occasionally, for 2 to 3 minutes, or until the chard or spinach is wilted.
