Pasta E Fagioli

Makes 8 to 10 servings.
Prep & Cook Time
60 minutes

NUTRITION INFO
Calories: 267
Carbohydrates: 49 g
Cholesterol: 5 mg
Dietary fiber: 14 g
Protein: 16 g
Saturated fat: 1 g
Sodium: 167 mg
Sugars: 7 g
Total fat: 2 g


Ingredients:
• 1 large onion, chopped
• 4 garlic cloves, chopped
• 1/2 red bell pepper, diced
• 1/2 green bell pepper, diced
• 2 tablespoons Chicken Stock, or water
• 2 1-lb. cans light red kidney beans (purée 1/2 can)
• 1 1-lb. can cannellini beans (white kidney beans)
• 2 1-lb. cans no-salt added whole tomatoes, juice reserved
• 4 cups water
• 2 medium-size carrots, sliced
• 1 teaspoon each dried leaf basil and oregano
• 1 bay leaf, broken in half
• 1 tablespoon low-sodium soy sauce
• 1/3 cup macaroni, ditalini, if possible
• 1/4 cup red wine (optional)


Directions:
1. Sauté onion, garlic and bell peppers in stock in a 6-quart saucepan until onion is translucent.

2. Add remaining ingredients except macaroni and wine.

3. Simmer on low heat, stirring constantly, 20 minutes.

4. Add macaroni and wine, if desired, and extra water if soup is too thick and simmer 15 minutes or until macaroni is firm but tender. Serve hot.