Annenilli Cassoulet
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 416.8
- Total Fat: 5.0 g
- Cholesterol: 0.0 mg
- Sodium: 1,325.4 mg
- Total Carbs: 71.7 g
- Dietary Fiber: 18.8 g
- Protein: 19.9 g
View full nutritional breakdown of Annenilli Cassoulet calories by ingredient
Number of Servings: 10
Ingredients
-
1/2 cup Vegetable Stock
3 tbs 7 Seed Crust (optional)
2 jars Marinara or Pasta Sauce (48 oz)
1 can Black Beans
1 can Light Red Kidney Beans
1 can Pinto Beans
1 can Great Northern Beans
1 can Dark Red Kidney Beans
1 can Cannellini/White Kidney Beans
1 can Large Butter Beans
3-4 cups of cooked Annellini or Ring Pasta, cooked
Spices: Sicilian or Tuscan Blends such as, salt, garlic, onion, bell pepper, basil, parmesan
Tips
*This gets very thick. It can be watered down with additional vegetable stock or served as dip.
Directions
1. Drain and rinse all beans.
2. In a large pot, simmer all marinara/pasta sauce.
3. Add all beans, stirring util all beans are thoroughly coated. Let head for 50 minutes on medium, covered.
4. Once the beans are cooked through, add vegetable stock, the seeds (if you would like) and the desired spices to taste.
5. Add cooked pasta and make sure the pasta is completely mixed. Let cook for 15 minutes.
6. Serve and enjoy!
Serving Size: 10 Bowls or Dip for 20 after 24 hours
Number of Servings: 10
Recipe submitted by SparkPeople user NOVAKJ1.
2. In a large pot, simmer all marinara/pasta sauce.
3. Add all beans, stirring util all beans are thoroughly coated. Let head for 50 minutes on medium, covered.
4. Once the beans are cooked through, add vegetable stock, the seeds (if you would like) and the desired spices to taste.
5. Add cooked pasta and make sure the pasta is completely mixed. Let cook for 15 minutes.
6. Serve and enjoy!
Serving Size: 10 Bowls or Dip for 20 after 24 hours
Number of Servings: 10
Recipe submitted by SparkPeople user NOVAKJ1.