Pasta e fagioli
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 141.2
- Total Fat: 0.6 g
- Cholesterol: 1.4 mg
- Sodium: 666.6 mg
- Total Carbs: 29.1 g
- Dietary Fiber: 7.3 g
- Protein: 7.6 g
View full nutritional breakdown of Pasta e fagioli calories by ingredient
Introduction
Tons of flavor for such a low calorie soup. Even better as leftovers Tons of flavor for such a low calorie soup. Even better as leftoversNumber of Servings: 10
Ingredients
-
1 c dry pasta shells (small)
2 c onions, diced
1 T garlic, minced
1 T chopped rosemary
1 t anchovy paste (dont be turned away by this...not fishy at all, just adds some flavor depth)
1/4 c dry white wine
2 1/2 c chicken broth
1 can diced tomatoes (28oz)
2 cans cannellini (or other white) beans (15 oz each)
Directions
Makes 10, 1 cup servings
Cook pasta in salted water, drain and reserve 1 1/2 c cooking water
Cook onions for about 5 minutes until soft. Stir in garlic, rosemary, anchovy paste, and cook for about a min or two.
Degalze with wine, and simmer until nearly evaporated
Stir in broth, tomatoes, beans and reserved pasta water
Bring soup to a boil, and then reduce to a simmer for about 15 min
Remove from heat, and add cooked pasta
Salt to taste
ENJOY!
(I also sometimes add chopped carrots, though increase cooking time until they are fully cooked
Number of Servings: 10
Recipe submitted by SparkPeople user ARWS8111.
Cook pasta in salted water, drain and reserve 1 1/2 c cooking water
Cook onions for about 5 minutes until soft. Stir in garlic, rosemary, anchovy paste, and cook for about a min or two.
Degalze with wine, and simmer until nearly evaporated
Stir in broth, tomatoes, beans and reserved pasta water
Bring soup to a boil, and then reduce to a simmer for about 15 min
Remove from heat, and add cooked pasta
Salt to taste
ENJOY!
(I also sometimes add chopped carrots, though increase cooking time until they are fully cooked
Number of Servings: 10
Recipe submitted by SparkPeople user ARWS8111.