Light Pasta e Fagioli
by Alice Nulle

1 cup fried cannellini beans, covered with 2 inches water and soaked overnight
or
1 (16 oz.) can cannellini beans, if the dried are not available
1 tablespoon olive oil
3 large cloves garlic, minced
2 cups chopped onion
1 cup chopped celery
1 chopped carrot
3 (14.5 oz.) cans low sodium chicken or vegetable broth
2 bay leaves
1 tablespoon dried oregano
1 teaspoon pepper
1 (16-oz.) can stewed tomatoes
1 tablespoon dried basil
8 oz. package (dry weight) pasta, cooked al dente and drained (small shells, ziti, bow tie)
8 oz. Jarlsberg light cheese
fresh ground pepper

Drain beans,.  In large saucepan, saute garlic, onion, celery, and carrots in olive oil until tender.  Add beans, broth, bay leaves, oregano, and pepper.  Bring to a boil and simmer covered for 1 hour or until beans are tender.

Add tomotoes and basil.  Simmer mixture for 15 minutes.  Add pasta and heat through.  Before serving, remove bay leaves and swirl in half the cheese.  Serve remaining cheese as a topping if desired. 

Makes 8-10 servings.