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Pasta Fagioli (Pasta and Beans) Recipe

Pasta Fagioli (Pasta and Beans)
Pasta Fagioli (Pasta and Beans)
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Pasta Fagioli (Pasta and Beans) Recipe

Pasta Fagioli (Pasta and Beans)

A great tasting, thick, hearty Italian pasta and bean soup that is rich in fiber and nutritious.</p>

Nutrition:

Amount Per Serving

Smart Points:7

Points +:6

Calories:255

Total Fat:3.5g

Saturated Fat:g

Cholesterol:mg

Sodium:mg

Carbohydrates:47.5g

Fiber:7g

Sugar:g

Protein:10.3g

  • Author: Melissa Owens

Ingredients

1 tbsp olive oil

1/2 onion

3 cloves garlic, chopped

1 medium celery stalk, chopped

1 medium carrot, finely chopped

1 15 oz can cannellini beans

15 oz can tomato sauce or crushed tomatoes

1 large bay leaf

1 tbsp basil

1 tbsp parsley

1 tsp oregano

2 (14 oz each) cans fat free chicken broth (or vegetable broth for vegetarians)

2 cups water

kosher salt and pepper to taste

6 oz dry Ditalini pasta or other small pasta (gf pasta for gluten-free)

grated parmesan cheese for topping (optional

 

Instructions

In a deep pot, saute onion and garlic in olive oil over medium heat.

Blend the can of beans with one can water in electric blender until almost smooth.

Add blended beans to pan then add the can of tomato sauce, celery, carrots, chicken broth, basil, bay leaf, parsley, oregano, salt and pepper.

Add 1 cup water and bring to a boil. Simmer covered for 20 minutes stirring occasionally.

Add pasta and cook uncovered until pasta is al dente, according to pasta directions.

Ladle soup into bowls and top with grated cheese (extra).

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