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LOW-FAT PASTA E FAGIOLE

1 cup dry cannellini beans, covered with 2 inches of water, soaked overnight
1 tbsp. olive oil
3 large garlic cloves, minced
2 onions, chopped
1 rib celery with leaves, chopped
1 carrot, chopped
3 cans (about 14 ozs. each) low-sodium chicken or vegetable stock
2 bay leaves
1 tbsp dried oregano leaves
1 tsp. cracked black pepper
8 ozs. small shells, ziti, bow ties or other short-shape pasta
16 oz can stewed tomatoes, sliced
1 tbsp. dried basil
8 ozs. light jarlsberg cheese, shredded, (2 cs.)

Drain beans. In a large saucepan, over medium-high heat, heat oil.
Add garlic, onion, celery and carrots; cook 5 minutes, or until
tender, stirring often. Add beans, broth, bay leaves, oregano and
cracked pepper; bring to a boil. Cover and simmer 1 hour, or until
beans are tender. Meanwhile, prepare pasta according to pkg.
directions; drain. Add tomatoes and basil to beans; simmer 15
minutes longer. Stir in pasta; cook 3 minutes longer to heat through.
To serve, remove bay leaves and swirl in half the cheese. Pass
remaining cheese at table. Makes 8 servings.

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