Pasta Fagioli with pepperoni

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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 326.1
  • Total Fat: 16.9 g
  • Cholesterol: 54.8 mg
  • Sodium: 1,288.9 mg
  • Total Carbs: 18.9 g
  • Dietary Fiber: 6.6 g
  • Protein: 16.5 g

View full nutritional breakdown of Pasta Fagioli with pepperoni calories by ingredient
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Number of Servings: 15


    1 box of Ditalini Pasta
    1 large can of tomato sauce (28 ounces)
    3 cans of white and/or canellini beans
    2 sticks of pepperoni
    oregano, basil, parsley, salt, pepper, EVOO, garlic powder


Pour 1tbsp of extra virgin olive oil into saucepan. sprinkle with 1/2 tbsp garlic powder. turn burner on medium.
pour 1 can of tomatoes (sauce, puree or crushed) into pan. fill same can with water TWICE and add to pan.
turn to high heat.
add 3 cans of beans (more if desired).
bring to a boil for about 5 minutes, then reduce heat to medium low.
cut pepperoni sticks into quarter-inch slices, then cut each slice into fours. add to pan.
season to taste with oregano, basil, parsley, salt & pepper.
in separate pan, cook 1 lb box of pasta. when al dente, add to saucepan.
add 1 cup of parmesan cheese.
let simmer on low for about an hour till desired thickness.

makes about 15, 1 1/2 cup servings

Number of Servings: 15

Recipe submitted by SparkPeople user AIMS124.

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Member Ratings For This Recipe

  • My wife is a full Italian and makes this regularly. It is amazingly simple, delicious, and low cost. - 2/10/13

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