Pasta e Fagioli

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Pasta e Fagioli

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Course: Main Course
Cuisine: Italian
Keyword: Pasta e Fagioli
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
Calories: 433kcal

Ingredients

  • 2 medium carrot
  • 2 stalk celery
  • 1/2 medium onion
  • 28 ounce cannellini (white kidney) beans, canned
  • 2 clove garlic
  • 1/2 teaspoon rosemary, fresh
  • 2 tablespoon parsley, fresh
  • 2 tablespoon olive oil
  • 1/2 teaspoon oregano, dried
  • 32 ounce chicken broth, low-sodium
  • 28 ounce crushed tomatoes, canned
  • 8 ounce macaroni pasta, dry
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • 1 ounce Parmesan cheese, shredded

Serve With

  • 2 cup grapes

Instructions

  • Peel and chop carrot; chop celery and onion into small pieces. Drain and rinse beans; mince garlic and rosemary. Chop parsley.
  • Heat the oil in a large pot over medium heat, then add onions, carrots, and celery, and saute 5 minutes, until starting to soften.
  • Add the garlic, rosemary, and oregano, and saute one minute more.
  • Pour in the broth, tomatoes, and beans, then cover and simmer ten minutes.
  • Add macaroni noodles and simmer uncovered about 7 more minutes, until pasta is just cooked.
  • Stir in parsley, taste, and adjust salt and pepper as needed.
  • Serve hot with a sprinkle of cheese on top, and grapes on the side.
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Nutrition

Calories: 433kcal | Carbohydrates: 60g | Protein: 33g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 54mg | Sodium: 1746mg | Fiber: 11g | Sugar: 26g

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