SEARCH
More 10 Photos

Pasta e Fagioli I Recipe

Recipe by: CORWYNN DARKHOLME

"Rich and savory, a wonderful soup, it can be a meal in itself, serve with garlic toast, its great!"
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep
  • Cook
  • Ready In
  • 1Heat oil in 4-quart Dutch oven over medium heat until hot. Add onion and garlic and cook for 5 minutes or until onion is tender.
  • 2Add undrained tomatoes, undrained cannellini beans, chicken broth, parsley, basil and pepper to Dutch oven and bring to a boil over high heat, stirring occasionally. Let boil for approximately 1 minute and then let simmer for 10 minutes, covered.
  • 3Add pasta to Dutch oven and simmer approximately 10 to 12 minutes or until pasta is tender. Serve immediately and enjoy.
Ingredients
  • 8 servings
  • 185 cals
  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 3 cloves garlic, minced
  • 2 (14.5 ounce) cans stewed tomatoes
  • 3 cups low-sodium chicken broth
  • 1 (15 ounce) can cannellini beans
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon dried basil leaves
  • 1/4 teaspoon ground black pepper
  • 1/4 pound seashell pasta
Nutrition

Amount per serving ( 5 total)

  • Calories:
    185
    9%
  • Fat:
    4.2
    7%
  • Carbs:
    30.5
    10%
  • Protein:
    8.2
    16%
  • Cholesterol:
    2
    < 1%

Based on a 2,000 calorie diet

10 Photos in the recipe
view all photos
You maybe like