• 3/4 tsp. olive oil
• 2/3 cup recipe-ready crushed tomatoes
• 2 cloves garlic, crushed
• 1 Tbs. plus 1 tsp. rosemary, crumbled
• 2-2/3 cups vegetable or chicken stock
• 1-1/4 lbs. canned white kidney beans, rinsed and drained
• 3 ounces rotini pasta, or fusilli
• 1/2 lb. zucchini, cut into 1/2 inch pieces
• 1 Tbs. plus 1 tsp. grated Parmesan cheese

Heat oil in a heavy nonreactive saucepan over medium heat. Add next 3 ingredients. Simmer 5 minutes, stirring occasionally. Add 2 cups of the stock. Combine remaining stock with 2/3 cup kidney beans in a blender. Purée.

Transfer to tomato mixture. Add remaining kidney beans. Bring to a boil. Reduce heat to low and simmer 10 minutes. Add pasta and zucchini. Cook 10-12 minutes or until pasta is al dente. Season with salt and pepper to taste. Serve with Parmesan.

Per serving: calories 301, fat 3.3g, 10% calories from fat, cholesterol 1mg, protein 14.0g, carbohydrates 55.6g, fiber 7.7g, sugar 5.2g, sodium 398mg, diet points 5.3.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.4, Fruit: 0.0, Bread: 3.1, Lean meat: 0.1, Fat: 0.2, Sugar: 0.0, Very lean meat protein: 1.5

  view detailed nutritional information

The recommended wines are: Chenin Blanc, Chianti, or Fumé Blanc.