Fagioli Soup (Low Fat)

Made in Cindy's Kitchen, North of Wiarton.  Recipe courtesy of my Sister, Donna (Masterson) Robertson

2 tbsp. Olive Oil

1 cup chopped onion

3 cloves of garlic, minced

1 - 28 oz. can of stewed tomatoes

6 cups Chicken Broth

2 cans Navy Beans (not drained)

1/4 cup parsley

1/4 tsp.black pepper

3/4 cup uncooked small baby pasta shells (elbow macaroni or other pasta may be substituted)

1. Heat oil in Dutch oven; add onions & garlic, cooking until onion is tender;

2. Stir in tomatoes (with liquid), Navy Beans, chicken broth, parsley & pepper bringing to a boil, then reducing heat to low.  Simmer covered for 10 minutes.

3. Add pasta, simmering for another 10-12 minutes until pasta is done.

NOTE:  If you are preparing the soup for the next day, just turn off soup, add pasta & cover.

Calories:  217  Total Fat: 6 g