We're all looking for ways to save money these days. A great way to cut your grocery bill is to serve more beans, a low-fat source of protein that's packed with fiber.

Beans don't have to be boring. This week and next, I'm giving recipes that use canned white beans in flavorful Italian dishes.

This Simple Pasta With Beans is a frequent go-to meal at my house. I usually have the ingredients on hand, and my family loves this cross between a pasta and a soup.

Crusty bread and a tossed salad complete the menu.

SIMPLE PASTA WITH BEANS

1/2 pound ditalina or other small macaroni pasta

1 tablespoon olive oil

4 ounces pancetta, diced

1 teaspoon minced garlic, 1 large clove

2 14.5-ounce cans reduced-sodium chicken broth

1 15-ounce can cannelloni, white or great northern beans, rinsed and drained

Freshly ground black pepper, to taste

Freshly grated parmesan cheese, for garnish

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package directions. Drain and set aside.

In another large pot, heat the oil over medium heat. Add the pancetta and cook until the pancetta begins to turn golden brown. Stir in the garlic and saute 1 minute. Add the broth and beans and bring to a boil. Reduce heat and simmer for 10 minutes. Season to taste with freshly ground black pepper. Divide the pasta among four to six soup bowls and ladle the bean mixture over the top. Garnish with parmesan cheese.

Makes 4-6 servings.

Reach Karin Calloway in care of The Augusta Chronicle Newsroom, P.O. Box 1928, Augusta, GA 30903, or at karin.calloway@comcast.net.

COOK-OFF TIME: Watch Karin at 9 tonight as she serves as a judge on a shrimp and grits cook-off on the Food Network's Throwdown with Bobby Flay, as he takes on Washington, Ga., chef Joe Barnett (Comcast Channel 95, Knology Channel 46).

COMING NEXT WEEK: White Bean and Sausage Ragu is a hearty dish that's delicious served on toasted garlic bread.