Pasta e Fagioli

This is a hearty meatless main dish that is great any time of year, though especially good during the colder months. The recipe is adapted from a Weight Watchers recipe. I prefer to avoid "diets" of any kind when possible, however this recipe is an excellent blend of protein, vegetables and hearty whole wheat carbohydrates.

Makes 6 servings

2 tsp of olive oil

1 small onion, chopped (I prefer a sweet like Walla Walla or Vidalia)

2 garlic cloves, chopped (I tend to only use one)

32+ ounces of reduced sodium vegetable broth

1 can (15oz) diced tomatoes

1 can (15oz) cannellini or white beans, rinsed and drained

1/2-1 cup of whole wheat, brown rice, or other grainy ditalini or other small pasta

1/2 pound of swiss chard or spinach leaves, coursely chopped

Warm oil in a Dutch oven over medium heat. Add the onion and garlic and cook, stirring occasionally, for 3-5 minutes or until onion is soft. Add the broth, tomatoes (juice included), beans, and pasta. Cook stirring occasionally, for 15 minutes or until pasta is cooked. As you can see from the ingredient list the amounts listed for the pasta and broth are variable. That is because my family prefers more pasta than 1/2 cup but then you need to add more broth as the pasta absorbs quite a bit of it. You can also vary your broth amounts based on how thin or thick you want your dish. Add the swiss chard/spinach. Cook, stirring occasionally for 2-3 minutes or until greens are wilted. Add parmesean cheese (just a sprinkle) to each dish with serving.