Pasta e Fagioli I

4.6
(288)

Rich and savory, a wonderful soup, it can be a meal in itself, serve with garlic toast, its great!

32
32
32
32
Servings:
8
Yield:
8 servings

Ingredients

  • 2 tablespoons olive oil

  • 1 cup chopped onion

  • 3 cloves garlic, minced

  • 2 (14.5 ounce) cans stewed tomatoes

  • 3 cups low-sodium chicken broth

  • 1 (15 ounce) can cannellini beans

  • ¼ cup chopped fresh parsley

  • 1 teaspoon dried basil leaves

  • ¼ teaspoon ground black pepper

  • ¼ pound seashell pasta

Directions

  1. Heat oil in 4-quart Dutch oven over medium heat until hot. Add onion and garlic and cook for 5 minutes or until onion is tender.

  2. Add undrained tomatoes, undrained cannellini beans, chicken broth, parsley, basil and pepper to Dutch oven and bring to a boil over high heat, stirring occasionally. Let boil for approximately 1 minute and then let simmer for 10 minutes, covered.

  3. Add pasta to Dutch oven and simmer approximately 10 to 12 minutes or until pasta is tender. Serve immediately and enjoy.

Nutrition Facts (per serving)

185 Calories
4g Fat
31g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 185
% Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 4%
Cholesterol 2mg 1%
Sodium 272mg 12%
Total Carbohydrate 31g 11%
Dietary Fiber 5g 16%
Total Sugars 5g
Protein 8g
Vitamin C 13mg 63%
Calcium 89mg 7%
Iron 4mg 20%
Potassium 526mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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