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Pasta E Fragioli

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Submitted by Lordjack

YIELD

6 servings

PREP

10 min

COOK

35 min

READY

45 min

Ingredients

1 15
TABLESPOON ML OLIVE OIL
1 1
EACH EACH ONIONS
chopped
2 2
EACH EACH GARLIC CLOVES
minced
28 809.2
OUNCES ML/G TOMATOES, CANNED
38 1098.2
2 473
CUPS ML VEGETABLE STOCK
¼ 59
CUP ML SUNDRIED TOMATOES
slivered
½ 2.5
TEASPOON ML BASIL
dried *
½ 2.5
TEASPOON ML OREGANO
dried
¼ 1.3
TEASPOON ML BLACK PEPPER
½ 118
¼ 59
CUP ML PARMESAN CHEESE
grated

Directions

In large heavy saucepan, heat oil over medium heat.

Add onion and garlic; cook, stirring for 3 minutes.

Add tomatoes to saucepan, breaking up with spoon.

Drain and rinse beans; add to saucepan along with stock, sun-dried tomatoes, basil, oregano and pepper.

Bring to boil; reduce heat, cover and simmer for 20 minutes.

Stir in pasts; return to boil.

Reduce heat; cover and simmer for 10 minutes or until pasta is tender.

Sprinkle with Parmesan.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 452g (15.9 oz)
Amount per Serving
Calories 307 12% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 324mg 14%
Total Carbohydrate 18g 18%
Dietary Fiber 12g 47%
Sugars g
Protein 36g
Vitamin A 4% Vitamin C 27%
Calcium 26% Iron 43%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, High Fiber
 

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