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Pasta Fagioli - Vegetarian
Pasta Fagioli - Vegetarian

Category: Soup | Serves: 6

(10 ratings)

Nutrition Information:
Calories: 257
Protein: 15 g
Carbs: 47 g
Fat: 2 g
Saturated Fat: 1 g
Sodium: 771 mg
Fiber: 13 g

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1 cup onion, chopped
3/4 cup (2 stalks) celery, chopped
3/4 cup (2 medium) carrots, chopped
2 garlic cloves, minced
1 (28-ounce) can crushed tomatoes, undrained
2 (14-ounce) cans low-sodium vegetarian broth
1 (16-ounce) can red kidney beans, rinsed and drained
1 (15-ounce) can cannellini beans or other white beans, rinsed and drained
1 1/2 teaspoons dried Italian seasoning
1/2 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
3/4 cup uncooked ditalini
2 tablespoons grated fresh Parmesan cheese
1 Cook first 4 ingredients in a Dutch oven over medium-high heat. Add tomatoes and the next 7 ingredients; bring to a boil.
2 Reduce heat, and simmer, uncovered, 15 minutes. Add ditalini; cook 15 minutes or until pasta is done. Ladle soup into individual bowls; sprinkle with cheese.

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