Pasta e Fagioli
En Español (Spanish Version)

Nutrition Facts
Serving Size1/8 recipeCalories230Calories from Fat40Total Fat5 gSaturated Fat1 gCholesterol0 mgSodium140 mgTotal Carbohydrate38 gDietary Fiber9 gSugars7 gProteins10 gVitamin A15% DVVitamin C45% DVCalcium6% DVIron15% DV
Percent Daily Values (DV) are based on a 2,000 calorie diet.

Servings and Times
Servings8Preparation Time30 minutes
Cups of Fruits and Vegetables Per Person: 2.0

Ingredients and Preparation
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 ounces
  • Directions
  • Heat 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.

  • Diabetic Exchange
    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.

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