Pasta E Fagiole
2 tsp EVOO
1 small onion chopped
2 cloves garlic minced
2 can (14oz) fat-free reduced sodium chicken broth
1 can (15oz) diced tomatoes
1 can (15oz) white kidney beans, rinsed and drained
1/2 cup ditalini or other small pasta (I used orzo)
1/2 lb swiss chard or spinach, coarsely chopped
1/4 tsp salt
Parmesan cheese
Warm oil in large saucepan over med. heat. Add onion, garlic, cook for 3-5min or until onion is soft. Add broth, tomatoes (with juice), beans and pasta. Cook stirring occasionally, for 15min or until pasta is cooked. Add Swiss chard and salt. Cook 2-3min longer until Swiss chard is wilted. Season with pepper and parm cheese.
Serves 6
serving 1cup
2pts
Fiesta Chicken
1 can (16oz) fat free refried beans
14oz chicken broth
1 can (5oz) fat free chunk chicken with liquid ****I used a rotisserie chicken chopped up****
1 can (15oz) black beans
1/2 cup light shredded chedder cheese
1 can (11oz) canned corn
1 cup chunky salsa
Combine first 4 ingredients in large saucepan. Bring to boil. Reduce heat to low, add corn and salsa and simmer for 10min. Add cheese, stir till melted. Remove from heat.
serving 1cup
2pts
2 comments:
The pasta e fagiole soup is yummy! I've made it before and loved it, especially at this chilly time of year. I find the beans make it really filling too.
I gotta try the fiesta chicken though, and I'll let you know how it goes :)
I was a little leary on the fiesta chicken because of the refried beans, just seemed an odd thing to have. I tried it last night and I thought it was pretty good. I hope you like it as well :)
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