Pasta e Fagiole
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 tablespoons olive oil2 medium-sized onions, chopped2 celery stalks, chopped6 garlic cloves, minced5 1/4 cups chicken broth2 (20-ounce) cans cannellini beans, undrained1 (14-1/2 ounce) can diced tomatoes, undrained1/2 teaspoon black pepper1 cup uncooked ditalini pasta (see Tip)1/2 cup chopped fresh parsley
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.
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.
Nutritional Info 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
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