2¼ cup chopped onion
2 cloves garlic, minced
2 15 ounce cans navy beans, drained, divided
2½ C (2 cans) low salt vegetable broth or buillon
½ C whole wheat pasta (elbows, fusilli, rotini)
1½ T fresh sage, chopped
¼ t black pepper, freshly ground

Sauté onion and garlic in ¼ C of broth until soft. Add 1 can beans. Press beans into a paste. Add remaining broth. Heat to boil. Add pasta, sage and pepper. Boil until pasta is just tender. Add remaining can of beans. Simmer 2 minutes. Serve with whole wheat sourdough bread.

5 servings, each 180 calories:   3% from fat (1 g),  73% from carbohydrates (35 g),  24% from protein (11 g).  Sodium 475 mg,  Fiber 8 g.

Healing Heart Hint

Broth can be made with buillon cubes or powder or saved liquid from cooking vegetables.

For a variation, dice a half dozen slices of vegetarian Canadian bacon or salami, add before last 2 minutes of simmering.

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©2004 Dr. Neal Pinckney

Healing Heart Foundation       www.kumu.org