Pasta Fagioli
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 tbsp Extra Virgin Olive Oil 1 medium (2-1/2" dia) Onion, raw, finely diced1 can Bush's Cannellini Beans 1 can Great Northern Beans (White Beans) 4 cup Swanson Chicken Fat Free Chicken Broth Less Sodium** 2 cup (8 fl oz) Water, tap 0.25 tsp Cinnamon, ground 8 oz Barilla Ditalini Pasta2 oz Romano Cheese, gratedSalt and pepper to taste**The recipe called for all water, it was my decision to use both chicken broth and water.
Heat oil in dutch oven, add onions and cook for a minute or two. Add the 2 cans of beans (I drained and rinsed mine before I added them), the chicken broth and water. Season with salt and pepper to taste. Add the cinnamon, cover and bring to a boil; boil for 15 minutes, then reduce heat to low an simmer for 1-1/2 hr. (Simmer very slowly, add additional hot water if needed). Add the 8 oz. of pasta (ditalini, tubetini...any small size pasta) and continue to simmer until pasta is al dente. Remove from heat and serve with grated cheese sprinkled on top.
Serving Size: Makes 8 1-cup servings
Serving Size: Makes 8 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 251.0
- Total Fat: 5.9 g
- Cholesterol: 7.4 mg
- Sodium: 489.8 mg
- Total Carbs: 39.2 g
- Dietary Fiber: 6.5 g
- Protein: 12.6 g
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