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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A great tasting Soup, and pretty easy to make, has great color, great with some crusty italian bread. I made my own chicken stock so calories was more. Enjoy :) Ingredients:
2 teaspoons olive oil |
1 small onion, chopped |
2 garlic cloves, minced |
2 (14 1/2 ounce) cans reduced-sodium fat-free chicken broth |
1 (15 ounce) can diced tomatoes |
1 (15 ounce) can cannellini or 1 (15 ounce) can white beans, rinsed and drained |
1/2 cup ditalini or 1/2 cup other small shell pasta |
1/2 lb swiss chard leaves or 1/2 lb spinach leaves, coarsely chopped |
1/4 teaspoon salt |
parmesan cheese |
Directions:
1. Warm the oil in a large saucepan over medium heat.
2. Add the onion and garlic.
3. Cook,stirring occasionally, for 3 to 5 minutes, or until the onion is soft.
4. Add the broth, tomatoes (with juice),beans, and pasta.
5. Cook,stirring occasionally, for 15 minutes, or until the pasta is cooked.
6. Add the Swiss chard and salt.
7. Cook, stirring occasionally, for 2 to 3 minutes longer, or until the swiss chard is wilted.
8. For added flavor, sprinkle grated Parmesan cheese and black pepper on the pasta e fagiole just before serving.
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