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Pasta Fagioli


  • 1 tablespoon  olive oil
  • 1 cup  chopped onion
  • 2 garlic cloves, minced
  • 1 teaspoon  dried rosemary, crushed
  • 2 carrots, chopped
  • 4 cups  low-sodium chicken broth
  • 1 14 1/2ounce  can diced tomatoes with basil, garlic and oregano
  • 1 1/2 cups  small bow-tie pasta
  • 2 15 ounces  cans white cannellini beans, drained and rinsed
  • 1/4 cup  grated Parmesan


1. Heat the oil in a large pot over medium-high heat. Add the onion, garlic, rosemary and carrots; cook 5 minutes, stirring occasionally, until vegetables soften. Add the broth and tomatoes; bring to a boil. Stir in the pasta and cook 8 minutes, or until nearly al dente. Add the beans; cook 2 minutes, or until pasta is done. Ladle into bowls; top with cheese.

From FitnessMagazine.com