Get excited to cook up this low calorie version of the traditional Italian soup,  Pasta e Fagioli. Using ZENB Macaroni 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!

• • 170g ZENB Elbow Pasta made from 100% Yellow Peas uncooked
• • 1 tablespoon olive oil
• • 57g pancetta, finely chopped
• • 1 small yellow onion, finely chopped
• • 2 cloves garlic, minced
• • 1/2 teaspoon salt
• • 1/4 teaspoon crushed red pepper flakes
• • 1 tablespoon tomato paste
• • 1419ml low sodium chicken broth
• • 1 can chickpeas, rinsed
• • 1 can diced tomatoes
• • 1 sprig fresh rosemary, stemmed, chopped
• • 45g grated Parmesan cheese, divided

INSTRUCTIONS

1.

Heat olive oil in large pot on medium heat. Cook pancetta 4-6 min. 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 min., 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 min. or until pasta is tender.

3.

Stir in 30g parmesan cheese. Garnish with crispy pancetta and remaining Parmesan before serving.