Ingredients
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2 teaspoons olive oil
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1 small onion, chopped
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2 garlic cloves, minced
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1 (15 ounce) can diced tomatoes
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1 (15 ounce) can cannellini or 1 (15 ounce) can white beans, rinsed and drained
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1/2 cup ditalini or 1/2 cup other small shell pasta
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1/2 lb swiss chard leaves or 1/2 lb spinach leaves, coarsely chopped
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1/4 teaspoon salt
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parmesan cheese
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2 (14 1/2 ounce) cans reduced-sodium fat-free chicken broth
Instructions
- Warm the oil in a large saucepan over medium heat.
- Add the onion and garlic.
- Cook,stirring occasionally, for 3 to 5 minutes, or until the onion is soft.
- Add the broth, tomatoes (with juice),beans, and pasta.
- Cook,stirring occasionally, for 15 minutes, or until the pasta is cooked.
- Add the Swiss chard and salt.
- Cook, stirring occasionally, for 2 to 3 minutes longer, or until the swiss chard is wilted.
- For added flavor, sprinkle grated Parmesan cheese and black pepper on the pasta e fagiole just before serving.