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Pasta e Fagioli
Pasta e Fagioli

Category: Main Dish | Serves: 8

(217 ratings)

Nutrition Information:
Calories: 350
Protein: 15 g
Carbs: 60 g
Fat: 5 g
Saturated Fat: 1 g
Sodium: 420 mg
Fiber: 17 g

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Have you ever seen this dish on a menu and wondered what it is - now you can try it at home! Beans, pasta, herbs and tomatoes go very well together.
2 Tbsp olive oil
1 cup onion, chopped
2 cloves garlic, minced
2 14-1/2 oz can no salt added stewed tomatoes, undrained
1 15 oz can low sodium vegetable broth
3 cups water
1 15 oz can cannellini beans, drained
1 15 oz can red kidney beans, drained
1 cup green pepper, diced
1/4 cup fresh parsley, chopped
1 tsp basil leaves
1/4 tsp black pepper
1/2 tsp oregano
1 tsp rosemary
4 oz uncooked small shell pasta
1 Heat oil in large pot or Dutch oven over medium heat until hot; add onion and garlic. Cook until onion is translucent.
2 Stir in tomatoes with liquid, broth, beans, parsley, basil, pepper, oregano, Italian seasoning, and rosemary.
3 Bring to a boil, stirring occasionally, and then reduce heat to low. Simmer, covered for 10 minutes.
4 Add pasta and simmer for 10 to 12 minutes until pasta is tender.

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