- 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