From a friend of mine.
1/4 cup Olive Oil
3- 15 oz cans Cannollini Beans
1 can low sodium chicken broth
1 – 15 oz can of diced tomato’s (italian style)
1 large sweet or vidalia onion
2 Tbls. chopped or diced garlic
2 Tbls. basil flakes
salt and red pepper flakes to taste
1/2 pound of a small soup pasta (Ditalini, Elbows, etc can use whole wheat if preferred)
In a medium size soup pot, brown onion (large chopped) until slightly translucent in the olive oil, then add garlic for a minute… Be careful not to burn garlic.
Add the beans in their juice, tomato in it’s juice, and the chicken broth and bring to a low simmer.
Add the basil, red pepper and salt to taste and slow simmer for 30 minutes stirring gently several times.
If a soupier consistency is desired, just add some water.
While that’s cooking, cook the pasta as directed until al dente. (not over soft)
Add drained pasta to the beans and serve with grated cheese and more red pepper if preferred.
(options include a cup of chopped fresh spinach or escarole in the last 5 minutes of cooking before adding pasta )
Serves 4 to 8 depending on use as a first course or the entree.
Nutrition for the whole dish, 4 servings and 8 servings (approx values):
Calories: 2492 /4 – 623/8 – 311
Fiber: 71 g / 4 – 17.5 g/8 – 9 g
Fat: 58 g /4 – 14.5 g/ 8 – 7.25 g
Points: 54 / 4 – 13/ 8 – 6
I would cut the olive oil in half to save 238 calories and 26 g of fat. Also if the pasta is cut in half that’s another 400 calories 4 grams of fat and 4 grams of fiber gone, and finally cutting out a full can of beans saves 385 calories and reduces the fiber by 21 grams.
I can’t wait to make this!
