ZENB Elbows Pasta e Fagioli

Get excited to cook up this low calorie version of the traditional Italian soup, Pasta e Fagioli. Using ZENB Elbows Pasta, this dish delivers on taste while staying low in fat and sodium. Whether you want to enjoy this as a main dish or as part of a larger dinner, we cannot wait for you to give it a try!

• 1 tablespoon olive oil
• 2 ounces pancetta, finely chopped
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon crushed red pepper flakes
• 1 tablespoon tomato paste
• 6 cups low sodium chicken broth
• 2 cups (6 ounces) ZENB Elbow Pasta made from 100% Yellow Peas, uncooked
• 1 can (15 ounces) cannellini beans, rinsed
• 1 can (14.5 ounces) diced tomatoes
• 1 sprig fresh rosemary, stemmed, chopped
• 1/2 cup grated Parmesan cheese, divided

INSTRUCTIONS

1.

Heat olive oil in large pot on medium heat. Cook pancetta 4-6 minutes until golden brown and crisp. Transfer to paper-towel-lined plate with slotted spoon.

2.

Add onion, garlic, salt and red pepper to drippings. Cook 5-6 minutes, or until translucent. Add tomato paste; cook, stirring frequently until slightly darkened in color. Stir in broth, ZENB Pasta, beans, tomatoes and rosemary. Bring mixture to a boil. Reduce heat to medium-low; cover. Cook 11-13 minutes or until pasta is tender.

3.

Stir in 1/3 cup Parmesan cheese. Garnish with crispy pancetta and remaining Parmesan before serving.