• 1/2 pound ground pork
  • 1 small onion, diced
  • 1 clove garlic, crushed
  • 1 14 1/2-oz can chicken broth
  • 1 14 1/2-oz can Italian-style tomatoes, chopped
  • 1 15-oz can Great Northern beans, rinsed and drained
  • 1 teaspoon oregano
  • 1/4 teaspoon red pepper flakes, crushed
  • 1/2 teaspoon salt
  • 1/2 teaspoon fennel seed, crushed
  • 1/2 teaspoon black pepper, coarsely ground
  • 1/2 cup small pasta, like shells or macaroni

In large heavy saucepan brown and crumble pork over medium-high heat. Stir in onion and garlic; cook and stir until onion is soft, about 3 minutes. Stir in all remaining ingredients; bring to a boil, lower heat, cover and simmer for 10-12 minutes, until pasta is tender.

Makes 6 one-cup servings.

Wine suggestion: Try a Chianti Classico or a simple Beaujolais.

A version of Pasta e Fagioli, a pasta-and-bean soup, is found in every region in Italy. As a favorite Italian import, the soup has become thoroughly Americanized including its fractured name. Serve with focaccia wedges, crumbled Parmigiano Reggiano cheese and fresh fruit.

Calories: 200 calories

Protein: 15 grams

Fat: 5 grams

Sodium: 510 milligrams

Cholesterol: 15 milligrams

Saturated Fat: 2 grams

Carbohydrates: 25 grams