Pasta e Fagioli

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 568.9
  • Total Fat: 10.0 g
  • Cholesterol: 9.9 mg
  • Sodium: 1,292.1 mg
  • Total Carbs: 99.2 g
  • Dietary Fiber: 17.7 g
  • Protein: 26.7 g

View full nutritional breakdown of Pasta e Fagioli calories by ingredient
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Introduction

Pasta e Fagioli is pasta and beans. This version is a mix between a soup and pasta dish. It is full of veggies and the portions size is very filling. It reheats very well, so you can double the recipe and have leftovers for the next day. Pasta e Fagioli is pasta and beans. This version is a mix between a soup and pasta dish. It is full of veggies and the portions size is very filling. It reheats very well, so you can double the recipe and have leftovers for the next day.
Number of Servings: 4

Ingredients

    Onions, raw, 1 large
    Celery, raw, 15 stalks
    Carrots, raw, 4 carrots
    Mushrooms, fresh, 3 cups, pieces or slices
    Olive Oil, 1 tbsp
    Pasta Piccolini Mini Pipe - carrots & squash (Barilla), 8 oz.
    Beans, white, 1.75 cup = 1 15oz can
    Pacific Natural Foods Organic Low Sodium Vegetable Broth, 4 cups
    Tomato Sauce, 2 cups
    Parmesan Cheese, grated, .5 cup

Directions

1. Cut up all veggies
2. Add olive oil to large stock pot. Add in veggies to brown. Allow to cook for about 10 minutes on medium to high heat stirring occasionally.
3. Raise heat to high and add vegetable stock and tomato sauce. Bring to a boil and add pasta. Allow to cook for half pasta cooking time (approximately 4 minutes) and add beans. Cook for remaining 3 minutes.
4. Turn off heat and stir in parmesan cheese.

Serving Size: 4 large bowls

Number of Servings: 4

Recipe submitted by SparkPeople user LETTINGGO92.

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