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Pasta E Fagiolle

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Submitted by niteowl4

YIELD

3 servings

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

2 3E+1
TABLESPOON ML ONIONS
chopped
1 453.6
POUND G PINTO BEANS
¼ 59
CUP ML OLIVE OIL
3 7.1E+2
CUP ML BEEF STOCK
3 45
TABLESPOON ML CARROTS
chopped
1 1
X X BLACK PEPPER *
3 45
TABLESPOON ML CELERY
chopped
6 173.4
2 2
SMALL SMALL PORK CHOPS *
2 3E+1
TABLESPOON ML PARMESAN CHEESE

Directions

Sauté onions, add celery, carrots, and pork.

Add tomatoes and cook for 20 minutes.

Add precooked beans and cook for 5 minutes, then add broth and bring to a boil.

To thicken, scoop out ½ of the beans and put in a food processor.

Adjust liquid and macaroni. Cook until ready and add cheese at last minute.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 460g (16.2 oz)
Amount per Serving
Calories 437 43% from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 984mg 41%
Total Carbohydrate 16g 16%
Dietary Fiber 8g 33%
Sugars g
Protein 34g
Vitamin A 28% Vitamin C 4%
Calcium 13% Iron 19%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, High Fiber
 

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