[KrispieD]

4 Servings
1/4 recipe: 1 Protein/ 2 Starch/ 2 Vegetables

1 tomato diced
1 celery stalk, diced
1 small onion, diced
2 garlic cloves, minced
2 cans (80z/224g ea) low sodium tomato sauce
2 cups low sodium chicken broth
freshly ground pepper
1 tbsp dried parsley
2 tsp dried basil
15oz can cannellini beans, drained and rinsed
1 1/3 cups ditalini pasta
non fat cooking spray

Heat a Dutch oven with nonfat spray over low heat and cook celery and onion until soft.

Add garlic and saute briefly

Stir in tomato sauce and chicken broth, pepper, parsley, basil and simmer 20 minutes.

Cook pasta in a large pot of boiling water and cook for 8 minutes or according to directions on the package and drain.

Add beans and diced tomato to the sauce mixture and simmer for 5 minutes.

Stir pasta into the sauce and bean mixture.


I have made this numerous times and find it wonderful to make ahead, freeze and reheat. If you have a busy day ahead make it in the morning or the night before. It does call for a lot of pasta so I sometimes cut the pasta down to 1 cup as you will find the pasta and beans soak up the liquid when eating it the next day or from the freezer. I also add a bit of low sodium chicken broth to it when reheating it to bring it back to a more soup like state.