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A version of Pasta e Fagioli, a pasta-and-bean soup, is found in every region in Italy. As a favorite Italian import, the soup has become thoroughly Americanized including its fractured name. Serve with focaccia wedges, crumbled Parmigiano Reggiano cheese and fresh fruit.

Pork Pasta Fazool

1/2 pound lean ground pork
1 small onion, diced
1 clove garlic, crushed
1 (14 1/2-ounce) can chicken broth
1 (14 1/2-ounce) can Italian-style chopped tomatoes
1 (15-ounce) can great Northern beans, rinsed and drained
1 teaspoon oregano
1/4 teaspoon crushed red pepper
1/2 teaspoon salt
1/2 teaspoon crushed fennel seed
1/2 teaspoon coarsely ground black pepper
1/2 cup small pasta, like shells or macaroni

1. In large heavy saucepan brown and crumble pork over medium-high heat. Stir in onion and garlic; cook and stir until onion is soft, about 3 minutes. Stir in all remaining ingredients; bring to a boil, lower heat, cover and simmer for 10 to 12 minutes, until pasta is tender.

Makes 6 (1 cup) servings.

Nutrition Facts
Calories 200 calories
Protein 15 grams
Fat 5 grams
Sodium 510 milligrams
Cholesterol 15 milligrams
Saturated Fat 2 grams
Carbohydrates 25 grams

Recipe provided courtesy of Pork, The Other White Meat.

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