Instructions: Note 1: The recipe called for ditalini or other small pasta. I used Luckys brand small shells that are a low fat, sodium free pasta.

Warm the oil in a Dutch oven over med heat. Add the onion and garlic.

Cook, stirring occasionally, for 3 - 5 min or until the onion is soft.

Add the broth, tomatoes (with juice), beans, and pasta. Cook, stirring occasionally, for 15 min or until the pasta is cooked. Add the Swiss chard and salt. Cook, stirring occasionally, for 2 - 3 more minutes or until the Swiss chard is wilted.

Makes approx 10 servings

(Reggie

Note: The original recipe was half of the above measurements with much more liquid. I pretty much doubled the original so that I could give some to my daughter and still have enough left to bake for another meal for Jeff and I... will have to make this again so that our daughter can get some next time ... this is alllllllllll ours!!)

Quick Fix: Baked Pasta e Fagiole:
Extend leftover pasta e fagiole into another meal by making a pasta casserole.

In a large skillet, cook 1/2 lb lean ground beef until no longer pink.

Drain and return to the skillet.

Add 3 C of the pasta e fagiole. Cook until thickened. Add 3/4 C cubed lowfat mozzarella cheese. Pour the mixture into a 2 qt baking dish coated with nonstick spray. Sprinkle with 2 Tbsp grated Parmesan cheese. Bake in a 350F oven for 15 - 20 min or until heated through.

Makes 2 servings

This was very, very good!! It is definitely a keeper.

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