Pasta e FagioliEn Español (Spanish Version)
Serving Size1/8 recipeCalories
230Calories from Fat40Total Fat
5 gSaturated Fat1 gCholesterol
140 mgTotal Carbohydrate
38 gDietary Fiber9 gSugars7 gProteins
10 gVitamin A15% DVVitamin C45% DVCalcium6% DVIron15% DV
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Servings8Preparation Time30 minutes
Cups of Fruits and Vegetables Per Person: 2.0
IngredientsMeasuresOlive oil2 tablespoonsChopped onion1 cupGarlic cloves, minced2 No salt added stewed tomatoes, undrained2 cans (14½ ounces each)Low sodium vegetable broth1 can (15 ounces)Water3 cupsCannellini beans, drained1 can (15 ounces)Red kidney beans, drained1 can (15 ounces)Green pepper, diced1 cupFresh parsley, chopped¼ cupBasil leaves1 teaspoonBlack pepper¼ teaspoonOregano½ teaspoonRosemary1 teaspoonUncooked small shell pasta4 ouncesDirectionsHeat oil in large pot or Dutch oven over medium heat until hot; add onion and garlic.Cook until onion is translucent.Stir in tomatoes with liquid, broth, water, beans, parsley, basil, pepper, oregano, and rosemary.Bring to a boil, stirring occasionally, and then reduce heat to low.Simmer, covered for 10 minutes.Add pasta and simmer for 10 to 12 minutes until pasta is tender.Serve immediately with whole wheat bread and side salad.
Fruit: 0; Vegetables: 2; Meat: 0; Milk: 0; Fat: 1; Carbs: 2; Other: 0
Diabetic exchanges are calculated based on the American Diabetes Association
Exchange System. Exchanges are rounded up or down to equal whole numbers.
Therefore, partial exchanges are not included.