| Pasta e Fagioli
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| Servings: 8 Category: Main Dish |
(200 ratings) |
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Nutrition
Information:
Calories:
350
Protein:
15g
Carbs:
60 g
Fat:
5 g
Saturated Fat:
1 g
Sodium:
420 mg
Fiber:
17 g
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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
Instructions - 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.
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