Pasta e Fagioli I

4.6

(290)

222 Reviews

33 Photos

Rich and savory, a wonderful soup, it can be a meal in itself, serve with garlic toast, its great!

Submitted by CORWYNN DARKHOLME

Updated on April 12, 2018

33

Servings:

8

Yield:

8 servings

Jump to Nutrition Facts

Ingredients

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
¼ cup chopped fresh parsley
1 teaspoon dried basil leaves
¼ teaspoon ground black pepper
¼ pound seashell pasta

Directions

Heat 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.
Add 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.
Add pasta to Dutch oven and simmer approximately 10 to 12 minutes or until pasta is tender. Serve immediately and enjoy.

Nutrition Facts (per serving)

185	Calories
4g	Fat
31g	Carbs
8g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 185
% Daily Value *
Total Fat 4g	5%
Saturated Fat 1g	4%
Cholesterol 2mg	1%
Sodium 272mg	12%
Total Carbohydrate 31g	11%
Dietary Fiber 5g	16%
Total Sugars 5g
Protein 8g	16%
Vitamin C 13mg	14%
Calcium 89mg	7%
Iron 4mg	20%
Potassium 526mg	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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