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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 234.2
  • Total Fat: 4.3 g
  • Cholesterol: 12.5 mg
  • Sodium: 791.4 mg
  • Total Carbs: 40.8 g
  • Dietary Fiber: 4.8 g
  • Protein: 9.7 g

View full nutritional breakdown of Pasta e Fagiole calories by ingredient
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Pasta e Fagiole

Submitted by: MARGEAN1


Number of Servings: 8

Ingredients

    2 tablespoons olive oil
    2 medium-sized onions, chopped
    2 celery stalks, chopped
    6 garlic cloves, minced
    5 1/4 cups chicken broth
    2 (20-ounce) cans cannellini beans, undrained
    1 (14-1/2 ounce) can diced tomatoes, undrained
    1/2 teaspoon black pepper
    1 cup uncooked ditalini pasta (see Tip)
    1/2 cup chopped fresh parsley

Directions

1. In a large soup pot, heat oil over medium heat and saute onions, celery, and garlic for about 10 minutes, or until onions are tender.
2. Stir in chicken broth, 1 can cannellini beans, the tomatoes, salt, and pepper; cook 30 minutes, stirring occasionally.
3. Meanwhile, cook and drain pasta according to package directions.
4. Using a potato masher, gently mash beans and tomatoes in soup pot. Add remaining can of beans, the parsley, and cooked pasta. Reduce heat to low and simmer 30 minutes, stirring occasionally.

Preparation Tip
Ditalini is small, tub-shaped pasta that's perfect in here, but any other type of small pasta can be used.

Serving Size: Makes 8 1 1/2 cups servings

Number of Servings: 8

Recipe submitted by SparkPeople user MARGEAN1.






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