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Pasta & Fagioli

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Submitted by redhead

YIELD

8 servings

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

1 15
TABLESPOON ML OLIVE OIL, EXTRA-VIRGIN
1 1
EACH EACH ONIONS
chopped
3 3
EACH EACH GARLIC CLOVES
minced
1 453.6
POUND G TOMATOES
fresh
1 5
TEASPOON ML OREGANO
dried
½ 2.5
TEASPOON ML THYME
dried *
½ 2.5
TEASPOON ML ROSEMARY LEAVES
crushed, dried
¼ 1.3
TEASPOON ML MARJORAM
crushed, dried *
1 1
DASH DASH BLACK PEPPER *
¼ 1.3
TEASPOON ML BLACK PEPPER
¼ 1.3
TEASPOON ML SALT
15 433.5
OUNCES ML/G WHITE KIDNEY BEANS, CANNED
prefer cannellini
½ 118
CUP ML WATER
8 231.2
OUNCES ML/G PASTA, ROTELLE (WAGON WHEEL)
cooked *
79
CUP ML PARSLEY LEAVES
chopped
½ 2.5
TEASPOON ML BALSAMIC VINEGAR
1 1
X X PARMESAN CHEESE
for topping *

Directions

In large skillet, heat oil. Sauté onions and garlic over low heat about 8 to 10 minutes, until onions are soft and translucent.

Add tomatoes, oregano, thyme, rosemary, cayenne and salt and pepper.

Simmer about 10 minutes until sauce is thick and hot.

Add beans and water, cook about 5 to 8 minutes to heat through.

Stir in pasta, parsley and balsamic vinegar.

To serve spoon 1¼ Cups on four plates and top with a little parmesan cheese.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 153g (5.4 oz)
Amount per Serving
Calories 104 16% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 83mg 3%
Total Carbohydrate 6g 6%
Dietary Fiber 4g 16%
Sugars g
Protein 11g
Vitamin A 14% Vitamin C 21%
Calcium 7% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
 

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