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Pasta e fagioli
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Low fat: 
Low cal:
Low cal:
In early fall, Georgia can experience some unexpectedly cool evenings. This is the perfect time for Kim Wakefield's creative interpretation of the classic pasta e fagioli. White kidney beans are popular Italian legumes called cannellini and are available in most groceries; however, Wakefield, who lives in Carrollton, may use garbanzo, pinto or Great Northern beans -- whatever is available. Serve with plenty of crusty garlic bread. Fruit and cheese for dessert will make this a satisfying and healthful meal.
Hands on time: Total time: 30 minutes Serves: 6
Ingredients:
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1 cup dry ditalini or other small pasta
8 cups chicken broth
1 cup shredded carrots
2 16-ounce cans kidney beans (white and/or red)
1 16-ounce jar spaghetti sauce
Instructions:
Cook pasta as directed on the package, substituting the chicken broth for water. Add carrots last 5 minutes of cooking time. Stir in beans and spaghetti sauce and heat through. Top with grated Parmesan cheese and crushed red pepper flakes, if desired.
Nutrition:
Per serving: 331 calories (percent of calories from fat, 14), 20 grams protein, 50 grams carbohydrates, 14 grams fiber, 5 grams fat, 5 milligrams cholesterol, 478 milligrams sodium.
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