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Pasta e Fagioli (Pasta & Bean Soup)

1 Tbsp + 1 tsp olive oil
1/2 medium carrot, chopped
1 medium onion, chopped
2 medium celery stalks, chopped
1 ounce well-trimmed Canadian-style bacon, diced
20 ounces rinsed drained canned cannellini (white kidney) beans
3 cups low-sodium beef broth
2 cups canned Italian plum tomatoes (no salt added), drained chopped and 1 cup juice reserved
6 ounces tubetti pasta or elbow macaroni
1/4 tsp salt
freshly ground black pepper to taste
3/4 ounce Parmesan cheese, grated
2 Tbsp minced fresh sage leaves (1 tsp dried)

Place a large nonstick saucepan or Dutch oven over medium heat 30 seconds; heat the oil 30 seconds more. Add the onion and cook about 5 minutes, until golden. Add the celery, carrot and bacon and cook, stirring frequently, about 5 minutes more, until the celery and carrot are softened. Add the beans, broth, tomatoes and juice; bring to a boil. Reduce the heat to medium-low and simmer, stirring frequently, 15 minutes, until slightly thickened.

In a food processor or blender, puree 1 cup of beans with a little of the cooking liquid; return to the saucepan. Bring to a low boil.

Stir in tubetti, salt and pepper; cook, stirring, 5-6 minutes, until the pasta is tender but still firm. Cool; cover and refrigerate overnight.

Thirty minutes before serving, reheat the soup over low heat, adding 1/2 cup water at a time, until the soup reaches the desired consistency. Divide evenly amound 4 bowls; sprinkle each portion evenly with cheese and sage and serve.

Makes 4 1-1/2 cup servings.

Per serving: 467 cal, 9 g fat (2 g saturated)

Weight Watchers "Slim Ways Italian"