Pasta e Fagioli da Kerrnel

Name: Pasta e Fagioli da Kerrnel Recipe
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 10
Ingredients: 32oz Chicken Stock; 32oz Water; 1 cup Barilla Plus Elbows (macaroni); 15.5oz can Cannelini Beans rinsed; 15.5oz can Great Northern Beans rinsed; 14.5oz can Diced Tomatoes (No Salt); 6oz can Tomato Paste; 1 Sweet Onion med-large diced; 2 Celery Stalks large chopped; 1 Carrot large diced; 2T Olive Oil (E.V. or any kind); 1T Garlic minced; 1T Basil dried; 1t Oregano dried; 1/2t Thyme dried; 1/2t Coriander ground; 1/2t Cayenne; 1/2t Kosher Salt (to taste); 1/2t Black Pepper ground; 1/2 Bay Leaf whole (not crumbled)

Minutes to Prepare: 30
Minutes to Cook: 60

Number of Servings: 10

Ingredients

32oz Chicken Stock32oz Water1 cup Barilla Plus Elbows (macaroni)15.5oz can Cannelini Beans, rinsed15.5oz can Great Northern Beans, rinsed14.5oz can Diced Tomatoes (No Salt)6oz can Tomato Paste1 Sweet Onion, med-large, diced2 Celery Stalks, large, chopped1 Carrot, large, diced2T Olive Oil (E.V. or any kind)1T Garlic, minced1T Basil, dried1t Oregano, dried1/2t Thyme, dried1/2t Coriander, ground1/2t Cayenne1/2t Kosher Salt (to taste)1/2t Black Pepper, ground1/2 Bay Leaf, whole (not crumbled)

Directions

Pour olive oil into a dutch oven on medium heat and add onions and garlic. Sweat onions until translucent. Add all ingredients except macaroni.

Increase temperature to medium-high and bring to a boil. Add macaroni, stir, and reduce heat to low. Cover and simmer for 60-90 minutes.

Before portioning or serving, remove the bay leaf.

Serving Size:�Makes about 10 2-cup servings.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 261.6
Total Fat: 5.8 g
Cholesterol: 5.8 mg
Sodium: 711.6 mg
Total Carbs: 38.8 g
Dietary Fiber: 9.7 g
Protein: 14.5 g

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