Pasta e Fagioli

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Pasta e Fagioli calories by ingredient


Introduction

Made with gluten free rye and pulse pasta Made with gluten free rye and pulse pasta
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 Beans
    500 gram(s) Bacon
    400 gram(s) Pasta D'oro Rye Fusilli
    800 grams Canned Tomatoes
    Fennel seeds
    Fresh rosemary, oregano, marjoram

    250 grams San Remo - Spaghetti Pulse Pasta (by TABITHAP2011)

Directions

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