Pasta e Fagioli (Pasta and Beans) Soup

• 1 teaspoon(s) olive oil
• 2 carrots, thinly sliced
• 4 clove(s) garlic, minced
• 1/4 teaspoon(s) crushed red pepper flakes
• 3 cup(s) low-salt vegetable or chicken broth
• 1/2 cup(s) (2 ounces) uncooked whole wheat gemelli (small twisted pasta), such as Eden brand, or ditalini (small tube pasta) or small shell pasta
• 1 can(s) (14 1/2 ounces) seasoned diced tomatoes, undrained (preferably organic, such as Muir Glen brand)
• 1 can(s) (15 to 16 ounces) kidney beans or red beans, rinsed and drained
• 1/2 cup(s) frozen baby peas, thawed
• 1/4 cup(s) chopped fresh basil or flat leaf parsley
• 1/4 cup(s) grated Romano or Asiago cheese

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Directions

1. Heat a large saucepan over medium heat.
2. Add olive oil and carrots; cook 2 minutes.
3. Stir in garlic and pepper flakes; cook 1 minute.
4. Add broth and pasta; bring to a boil over high heat.
5. Reduce heat; simmer 10 minutes.
6. Stir in tomatoes and beans; return to a simmer and cook 5 minutes or until pasta is tender.
7. Stir in peas; heat through. Ladle into shallow bowls; top with basil and cheese.

From Cooking the RealAge Way ©2004, Michael Roizen, M.D., and John La Puma, M.D.

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