Instructions:

Amelia's Italian Restaurant Pasta Fagioli

Savory soups such as pasta fagioli (FAH-zhool) are brilliant main dish choices. These one-dish sensations are easy on the cook and offer dinner guests a nutritious repast.

This week, we're in the kitchen at Amelia's to watch the chef do his turn on this Italian classic.

White kidney beans are also called cannellini beans. They are available both in dry and canned forms.

Cannellini beans were originally cultivated in Argentina but became an Italian stalwart, widely used in their cuisine around the world. The beans are particularly popular in salads and soups. The bean has smooth texture and nutty flavor and is an excellent source of iron, magnesium and folate.

Yield: 12 servings

1 pound bacon, cut into small pieces
1/2 pound diced carrots
1/4 teaspoon fresh garlic
1 pound diced onion
1 rib celery, diced
1 sprig fresh basil, chopped
1/4 pound Romano cheese
3 (10 ounce) cans white kidney beans
1 (12 ounce can diced tomatoes
Water or chicken base
Additional basil and cheese for garnish

In a large pot, brown bacon until just crisp. Add onions, carrots and basil. Simmer until carrots are soft.

Add garlic and celery and let simmer for about 3 minutes. Add beans, tomatoes, 3 (10-ounce) cans water or chicken base. Bring mixture to a boil. Add cheese. Let soup cook for 10 minutes. Season to taste. Pour over pasta of choice.

Nutrition information per serving: Calories 377 Fat 22g Carbohydrate 23g Cholesterol 39mg Sodium 792mg Protein 22g