Pasta e Fagiole

2 tsp. olive oil
1 small onion, chopped
2 (14 ½ oz.) cans fat-free reduced-sodium chicken broth
1 (15 oz.) can diced tomatoes
1 (15 oz.) can cannellini or white beans, rinsed and drained
½ cup ditalini or other small pasta
½ lb. Swiss chard leaves or spinach leaves, coarsley chopped
1/4 tsp. salt
Parmesan cheese

Warm the oil in a large saucepan over medium heat. Add the onion and garlic. Cook, stirring occasionally, for 3 to 5 minutes, or until the onion is soft. Add the broth, tomatoes (with juice), beans, and pasta. Cook, stirring occasionally, for 15 minutes, or until the pasta is cooked. Add the Swiss chard and salt. Cook, stirring occasionally for 2 to 3 minutes or longer, or until the Swiss chard is wilted. For added flavor, sprinkle grated Parmesan cheese and black pepper on the pasta fagiole just before serving. Makes 6 servings, 157 cal. 10 g protein, 2 g fat, 6 g fiber, 2 W. W. points per serving.

This a recipe from Prevention magazine for a good Italian bean soup. I like this Italian soup. It reminds me of times Donald and I had lunch in the courtyard outside Little Italy on beautiful spring days.