Pasta e Fagioli

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 304.0
  • Total Fat: 15.7 g
  • Cholesterol: 48.2 mg
  • Sodium: 1,020.3 mg
  • Total Carbs: 26.0 g
  • Dietary Fiber: 6.8 g
  • Protein: 15.7 g

View full nutritional breakdown of Pasta e Fagioli calories by ingredient
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Number of Servings: 8


    1 lb ground beef
    1 small onion diced (1 cup)
    1 lg carrot, julienned (1cup)
    3 stalks celery, chopped (1cup)
    2 cloves garlice, minced
    2 14.5-oz cans diced tomatoes
    1 15-oz can red kidney beans (w/liquid)
    1 15-oz can great northern beans (w/liquid)
    1 15-oz can tomatoe sauce
    1 12-oz V8 juice
    1 Tbsp white vinegar
    1 1/2 tsp salt
    1 1/2 tsp oregano
    1 1/2 tsp basil
    1 1/2 tsp black pepper
    1/2 tsp thyme
    1/2 tsp chili powder
    1/4 tsp red chili peper flake
    1 cup ditali pasta


1) Brown the ground beef in sauce pan over medium heat until done. Drain off fat.
2) Add onion, carrot, celery and garlic to pan, saute for 10 minutes.
3) Add remaining ingredients, except pasta, simmer for 1 hour
4)About 50 minutes into simmering, cook the pasta in 1 1/2 quarts of boiling water over high heat. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain
5) Add the pasta to the large pot of soup.Simmer for 5 to 10 minutes more and serve
Serves 8.

Number of Servings: 8

Recipe submitted by SparkPeople user IMAGINE185.

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