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Italian-Style Beans & Pasta

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Submitted by billspa

YIELD

8 servings

PREP

30 min

COOK

20 min

READY

50 min

Ingredients

1 1
1 1
CAN CAN RED KIDNEY BEANS *
1 1
CAN CAN TOMATOES
diced, cooked *
2 2
EACH EACH CARROTS
large
2 2
EACH EACH ONIONS
large
4 4
EACH EACH GARLIC CLOVES
2 2
EACH EACH CARROTS
large, cut in thin strips
2 2
EACH EACH CELERY
stalks, cut in chunks
3 45
TABLESPOONS ML ITALIAN SEASONING *
¼ 1.3
TEASPOON ML RED PEPPER FLAKES
½ 226.8
POUND G PASTA

Directions

Sauté garlic and onion until soft.

Add beans (entire can) and tomatoes and 3 cans of water.

When hot, add Italian Seasoning.

Bring to a boil, then cook until spices are well-blended.

Add pasta, carrots and celery and cook until pasta is ready, about ten minutes.

Carrots should be slightly crunchy.

Adjust seasonings if desired.

This makes a thick stew. If you like it wetter, use more water.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 101g (3.6 oz)
Amount per Serving
Calories 209 4% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 124mg 5%
Total Carbohydrate 14g 14%
Dietary Fiber 5g 22%
Sugars g
Protein 17g
Vitamin A 104% Vitamin C 12%
Calcium 6% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
 
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