Pasta e Fagioli
- Number of Servings: 12
Ingredients
3 medium Carrots, raw 4 stalk, small (5" long) Celery, raw 1 medium (2-1/2" dia) Onions, raw .5 head, medium (5-6" dia) Cauliflower, raw .3 head, medium (about 5-3/4" dia Cabbage, fresh 800 gram can Cannelini Beans500 gram(s) Bacon 400 gram(s) Pasta D'oro Rye Fusilli 800 grams Canned Tomatoes Fennel seedsFresh rosemary, oregano, marjoram250 grams San Remo - Spaghetti Pulse Pasta (by TABITHAP2011)
Finely chop bacon and fry in large pot until crisp and fat is rendered. Remove bacon from pan leaving fat behind. Add fennel seeds and vegetables except cauliflower and cabbage and saute until soft. Return bacon to pan and add remaining vegetables and herbs. Stir through until starting to soften and add tinned tomatoes and water or stock to cover plus double. Bring to the boil, add pasta and beans. Simmer gently until pasta is cooked through.
Serving Size: Serves 6
Serving Size: Serves 6
Nutritional Info Amount Per Serving
- Calories: 384.1
- Total Fat: 13.3 g
- Cholesterol: 0.0 mg
- Sodium: 589.4 mg
- Total Carbs: 47.5 g
- Dietary Fiber: 9.2 g
- Protein: 19.5 g
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