Pasta e Fagioli Soup

Name: Pasta e Fagioli Soup Recipe
Yield: 6
Ingredients: Pasta e Fagioli; Ingredients:; 1 tsp. Minced Garlic; 2 tbsp. Extra Virgin Olive Oil; Pinch of Red Pepper Flakes; 1 16 oz. can Cannellini Beans with juices; 1 14.5 oz. can Tomato Sauce; 1/2 lb. Pasta(Jill recommends Tubettini or some other 'small' pasta); Salt; Pepper; Pinch of parsley; Parmesan Cheese; Directions:; Brown garlic over medium heat in a large sauce pan with olive oil. Add red pepper flakes beans and tomato sauce; bring to boil then reduce heat and simmer covered for 15 minutes. Meanwhile in a separate pan cook pasta according to directions on package; drain leaving 1 inch of water. Add pasta to tomato sauce mixture; bring to boil then reduce heat and let simmer for five minutes. Season with salt and pepper to taste; add parsley. Serve with sprinkle of parmesan cheese.

Number of Servings: 6

Ingredients

Pasta e FagioliIngredients:1 tsp. Minced Garlic2 tbsp. Extra Virgin Olive OilPinch of Red Pepper Flakes1 16 oz. can Cannellini Beans with juices1 14.5 oz. can Tomato Sauce1/2 lb. Pasta(Jill recommends Tubettini or some other 'small' pasta)SaltPepperPinch of parsleyParmesan CheeseDirections:Brown garlic over medium heat in a large sauce pan with olive oil. Add red pepper flakes, beans and tomato sauce; bring to boil then reduce heat and simmer covered for 15 minutes. Meanwhile in a separate pan cook pasta according to directions on package; drain leaving 1 inch of water. Add pasta to tomato sauce mixture; bring to boil then reduce heat and let simmer for five minutes. Season with salt and pepper to taste; add parsley. Serve with sprinkle of parmesan cheese.

Directions

Number of Servings: 6

Recipe submitted by SparkPeople user JEN3969.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 249.0
Total Fat: 5.5 g
Cholesterol: 0.0 mg
Sodium: 235.9 mg
Total Carbs: 41.9 g
Dietary Fiber: 7.4 g
Protein: 11.9 g

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