From Prevention's Quick & Healthy Cooking

• 2 Tbs olive oil
• 1 clove garlic, minced
• 2 onions, chopped
• 2 carrots, diced
• 1 celery stalk, diced
• 1 cup snipped fresh parsley
• 1 tsp dried oregano
• 2 Tbs dried basil
• 1 can (16 oz) low-sodium whole tomatoes
• 1/2 cup vegetable broth)
• 1 tsp freshly ground black pepper
• 1 cup canned kidney beans, rinsed & drained
• 1 cup canned chick peas, rinsed & drained
• 1 lb. ditalini, cooked

In a 4-qt. pot, heat the oil & saute the garlic, onions, carrots, celery, parsley, oregano & basil until the vegetables are crisp-tender, 5 to 7 minutes.

Add the tomatoes, broth & pepper. Cover the pot & simmer for 10 minutes.
Add the beans, simmer for 20 minutes.

Toss the hot pasta with the bean mixture.

6 servings. Each 447 calories; 8.5 g fat (17% CFF); 4 mg chol; 329 mg sodium; 6.2 g fiber