Monday 11/8/2010

Pasta e Fagioli

Prep time: 30 minutes Cook time: 20 minutes 1 tablespoon olive oil 1 tablespoon butter 1 yellow onion , chopped 1 3-ounce package pancetta, chopped 2 teaspoons garlic, minced 5 3/4 cups chicken broth 2 15-ounce cans kidney beans, rinsed and drained 1/2 teaspoon dried thyme 1/2 teaspoon dried rosemary 1 bay leaf 6 ounces elbow macaroni   freshly ground pepper 1 pinch crushed red pepper flakes 1/3 cup Parmesan cheese

[1] Heat olive oil and butter in a heavy large saucepan over medium heat. Add the onion, pancetta, and garlic and saute until the onion is tender, about 3 minutes. Add the broth, beans, thyme, rosemary and bay leaf. 

[2] Cover and bring to a boil over high heat, then decrease the heat to medium and simmer until the vegetables are almost tender, about 5-10 minutes. Discard the bay leaf. 

[3] Puree 1 cup of the bean mixture in a blender until smooth. Before putting the puree back into the soup, add the macaroni and boil with the lid on until it is almost cooked tender about 6 minutes. Return the puree to the remaining soup in the saucepan and stir well. Season the soup with pepper and red pepper flakes


per serving: 492 calories; 29/ grams protein; 13 grams total fat; 13 grams fiber; 6 grams saturated fat; 63 grams carbohydrates; 28 mgs cholesterol; 1632 mgs sodium; 10 weight watcher points