Pasta e Fagioli

Makes 5 2-cup servings

Per 2-cup serving: 213 calories; 1.3 g fat; 0.2 g saturated fat; 5.3% calories from fat; 0 mg cholesterol; 10.5 g protein; 41.6 g total carbohydrates; 5.1 g sugar; 7.2 g fiber; 368 mg sodium; 70 mg calcium; 3.9 mg iron; 22 mg vitamin C; 1173 mcg beta-carotene; 1.1 mg vitamin E

Directions

• 1/2 cup water or Vegetable Broth (see recipe)
• 1 onion, chopped
• 1 small bell pepper, seeded and diced
• 1 carrot, sliced
• 1 celery stalk, sliced
• 2 cups sliced mushrooms (about 1/2 pound)
• 1 15-ounce can chopped tomatoes
• 1 15-ounce can kidney beans, drained
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1 tablespoon reduced-sodium soy sauce
• 4 ounces dry rigatoni or other pasta

Heat water or broth in a large pot.
Cook onion over high heat, stirring often, for 3 minutes.
Add bell pepper, carrot, and celery.
Reduce heat to medium and cook for 5 minutes, stirring often.
Add mushrooms. Cover and cook 7 minutes, stirring occasionally.
Add tomatoes, beans, thyme, paprika, black pepper, and soy sauce.
Cover and simmer 10 to 15 minutes.
Meanwhile, in a separate pot, cook pasta according to package directions until tender.
Drain. Stir into vegetables just before serving.
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Recipe from Healthy Eating for Life to Prevent and Treat Diabetes 
by Patricia Bertron, R.D.; recipe by Jennifer Raymond, M.S., R.D.