Pasta e fagioli
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 c dry pasta shells (small)2 c onions, diced1 T garlic, minced1 T chopped rosemary1 t anchovy paste (dont be turned away by this...not fishy at all, just adds some flavor depth)1/4 c dry white wine2 1/2 c chicken broth1 can diced tomatoes (28oz)2 cans cannellini (or other white) beans (15 oz each)
Makes 10, 1 cup servings
Cook pasta in salted water, drain and reserve 1 1/2 c cooking water
Cook onions for about 5 minutes until soft. Stir in garlic, rosemary, anchovy paste, and cook for about a min or two.
Degalze with wine, and simmer until nearly evaporated
Stir in broth, tomatoes, beans and reserved pasta water
Bring soup to a boil, and then reduce to a simmer for about 15 min
Remove from heat, and add cooked pasta
Salt to taste
ENJOY!
(I also sometimes add chopped carrots, though increase cooking time until they are fully cooked
Number of Servings: 10
Recipe submitted by SparkPeople user ARWS8111.
Cook pasta in salted water, drain and reserve 1 1/2 c cooking water
Cook onions for about 5 minutes until soft. Stir in garlic, rosemary, anchovy paste, and cook for about a min or two.
Degalze with wine, and simmer until nearly evaporated
Stir in broth, tomatoes, beans and reserved pasta water
Bring soup to a boil, and then reduce to a simmer for about 15 min
Remove from heat, and add cooked pasta
Salt to taste
ENJOY!
(I also sometimes add chopped carrots, though increase cooking time until they are fully cooked
Number of Servings: 10
Recipe submitted by SparkPeople user ARWS8111.
Nutritional Info Amount Per Serving
- Calories: 141.2
- Total Fat: 0.6 g
- Cholesterol: 1.4 mg
- Sodium: 666.6 mg
- Total Carbs: 29.1 g
- Dietary Fiber: 7.3 g
- Protein: 7.6 g
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