Pasta e Fagioli
- Number of Servings: 14
Ingredients
2 carrots finely chopped2 stalks celery finely chopped1/2 medium onion finely chopped1 cup (or more) fresh spinach chopped (I remove stems)4 oz uncooked rotini pasta1 can green beans2 cans petite diced tomatoes1 medium zucchini - sliced lenth-wise and cut into 1/2 moons 1 1/2 C spaghetti sauce (I use Prego Smart Choice Traditional)1 can canneellini (white kidney beans) rinsed and drained1 can (14 oz), ready-to-serve Beef broth, bouillon, consomme 1 Tbsp dried parsley1 tsp ground pepper1 1/2 tsp oregano
Finely dice the onion, celery, and carrots.
Chop spinach into smaller pieces (I remove stems)
Slice zucchini lengthwise and then cut pieces into half moons.
Drain and rinse cannellini beans.
Drain green beans.
Do NOT drain tomatoes.
Place all ingredients (except pasta) in large crockpot. Cook on low for 8 hours. Turn to high. Add Pasta. Leave on high for 30-45 min. Serve.
NOTE: Increase, decrease or omit ingredients to taste.
(If you want to add a pound of COOKED ground beef or turkey, just brown the meat and add with all other ingredients. Calories will be different though.)
Serving Size: 16 1-Cup Servings
Chop spinach into smaller pieces (I remove stems)
Slice zucchini lengthwise and then cut pieces into half moons.
Drain and rinse cannellini beans.
Drain green beans.
Do NOT drain tomatoes.
Place all ingredients (except pasta) in large crockpot. Cook on low for 8 hours. Turn to high. Add Pasta. Leave on high for 30-45 min. Serve.
NOTE: Increase, decrease or omit ingredients to taste.
(If you want to add a pound of COOKED ground beef or turkey, just brown the meat and add with all other ingredients. Calories will be different though.)
Serving Size: 16 1-Cup Servings
Nutritional Info Amount Per Serving
- Calories: 103.8
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 611.6 mg
- Total Carbs: 20.7 g
- Dietary Fiber: 5.1 g
- Protein: 5.4 g
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