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Archived Recipe for December 2007
Pasta e Fagioli
INGREDIENTS:
2 Tbsp olive oil
1 cup onion, chopped
2 cloves garlic, minced
2 14-1/2 oz can no salt added stewed tomatoes, undrained
1 15 oz can low sodium vegetable broth
3 cups water
1 15 oz can cannellini beans, drained
1 15 oz can red kidney beans, drained
1 cup green pepper, diced
1/4 cup fresh parsley, chopped
1 tsp basil leaves
1/4 tsp black pepper
1/2 tsp oregano
1 tsp rosemary
4 oz uncooked small shell pasta
DIRECTIONS:
Heat oil in large pot or Dutch oven over medium heat until hot; add onion and garlic. Cook until onion is translucent.
Stir in tomatoes with liquid, broth, beans, parsley, basil, pepper, oregano, Italian seasoning, and rosemary.
Bring to a boil, stirring occasionally, and then reduce heat to low. Simmer, covered for 10 minutes.
Add pasta and simmer for 10 to 12 minutes until pasta is tender.
Serve immediately with whole wheat bread and side salad.
NUTRITIONAL INFORMATION: (per serving)
Yield: 8 Servings
Serving Size 1/8 recipe
Calories 350
Total Fat 5g
Saturated Fat 1g
Cholesterol 0mg
Sodium 420mg
Total Carbohydrate 60g
Dietary Fiber 17g
Sugars 10g
Protein 15g
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