Pasta e Fagioli

This recipe is from the February 2009 issue of Fitness Magazine. My daughter is a big fan of beans and it's about one of the only ways to get some protein in her besides chicken nuggets & hot dogs. She LOVED it!

1 Tbsp olive oil

1 cup chopped onion

2 garlic cloves, minced

1 tsp dried oregano, crushed

2 carrots, chopped

4 cups low-sodium chicken broth

1-14.5 oz can diced tomatoes with basil, garlic and oregano

1 1/2 cups small bow-tie pasta

2-15 oz cans white cannellini beans, drained and rinsed

1/4 cup grated parmesan cheese

Heat oil in a large pot over medium-high heat. Add the onion, garlic, rosemary and carrots; cook 5 minutes, stirring occasionally, until vegetables soften. Add the broth and tomatoes; bring to a boil. Stir in the pasta and cook 8 minutes or until nearly al dente. Add the beans; cook 2 minutes or until pasta is done. Ladle into bowls and top with cheese.