Pasta e Fagioli I recipe
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- 2 tablespoons olive oil 1 cup chopped onion 3 cloves garlic, minced 2 (14.5 ounce) cans stewed tomatoes 3 cups low-sodium chicken broth 1 (15 ounce) can cannellini beans ¼ cup chopped fresh parsley 1 teaspoon dried basil leaves ¼ teaspoon ground black pepper ¼ pound seashell pasta
Nutrition Info
- 185.4 caloriescarbohydrate: 30.5 gcholesterol: 1.5 mgfat: 4.2 gfiber: 4.5 gprotein: 8.2 gsaturatedFat: 0.8 gservingSize: -sodium: 272.1 mgsugar: 5.4 gtransFat: : -unsaturatedFat: : -
Directions Pasta e Fagioli I
Directions
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Heat oil in 4-quart Dutch oven over medium heat until hot. Add onion and garlic and cook for 5 minutes or until onion is tender.
Add undrained tomatoes, undrained cannellini beans, chicken broth, parsley, basil and pepper to Dutch oven and bring to a boil over high heat, stirring occasionally. Let boil for approximately 1 minute and then let simmer for 10 minutes, covered.
Add pasta to Dutch oven and simmer approximately 10 to 12 minutes or until pasta is tender. Serve immediately and enjoy.