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Favourite Pasta E Fagioli

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Submitted by Willaim

Favourite Pasta E Fagioli recipe

YIELD

4 servings

PREP

10 min

COOK

25 min

READY

35 min

Ingredients

1 1
LARGE LARGE ONIONS
chopped
1 1
LARGE LARGE BOUILLION CUBE *
1 1
STALK STALK CELERY
chopped *
1 ½ 1.4
QUART L WATER *
1 1
EACH CARROTS
chopped
1 453.6
POUND G NAVY BEANS
2 3E+1
TABLESPOON ML BUTTER
6 173.4
OUNCE ML/G TOMATO SAUCE
2 3E+1
TABLESPOON ML OLIVE OIL
1
X SALT AND BLACK PEPPER
to taste *
2 2
CLOVES CLOVES GARLIC
chopped *
6 173.4
OUNCES ML/G PASTA, DITALINI *
1 5
TEASPOON ML ROSEMARY LEAVES
in a sack

Directions

Melt butter in olive oil. Sauté vegetables until golden. Add rest of ingredients and bring to boil. Lower to simmer and cook until beans are tender.

When the beans are just soft, add 6 to 8 oz of ditalini according to how thick you want it and cook til tender. Serve hot with grated cheese on the side.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 225g (7.9 oz)
Amount per Serving
Calories 269 41% from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 5g 23%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 566mg 24%
Total Carbohydrate 11g 11%
Dietary Fiber 8g 31%
Sugars g
Protein 20g
Vitamin A 58% Vitamin C 18%
Calcium 8% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, High Fiber
 

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