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Classic Pasta e Fagioli

Prep Time: 1 hour

1 Tbsp olive oil
1 small onion, chopped
1 garlic clove, minced
1/2 cup (3 oz) diced Canadian bacon or lean cooked ham
2 medium tomatoes, chopped
1 (15.5-oz) can great northern beans, drained, rinsed
2 (14.5-oz) cans ready-to-serve fat-free chicken broth
2 Tbsp chopped fresh parsley
1 tsp dried rosemary leaves, crushed
1/4 tsp freshly ground black pepper
4 oz (1 cup) uncooked small shell pasta
1/3 cup shredded fresh Parmesan cheese

Heat oil in large saucepan over medium-high heat until hot. Add onion and garlic; cook and stir 2 minutes. Add all remaining ingredients except pasta and cheese. Bring to a boil. Reduce heat; cover and simmer 10 minutes, stirring occasionally.

Return to a boil. Reduce heat to medium. Add pasta; cook 10-15 minutes or until pasta is tender. Sprinkle each serving with cheese.

Makes 4 (1.5 cup) servings.

Per serving: 280 calories, 6 g fat

Pillsbury Soups & Stews recipe booklet