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Pasta Fagioli with Cranberry Beans and Kale
FATFREE VEGAN KITCHEN15Ingredients
75Minutes
450Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 cups cranberry beans (dried, borlotti beans, or pinto beans soaked for at least an hour–see step 1)
- 1 medium onion (chopped)
- 2 celery (ribs, chopped)
- 7 cloves garlic (minced and divided)
- 1 tsp. fresh rosemary (minced or 1/2 tsp. dried)
- 1/4 tsp. red pepper flakes
- 26 oz. chopped tomatoes (canned)
- 3 tsp. dried basil leaves (divided)
- 2 tsp. dried oregano (divided)
- 1/2 tsp. smoked paprika
- 2 tsp. salt (optional or to taste)
- 2 cups small pasta (whole grain or gluten-free preferred)
- 10 oz. kale (4-6 cups chopped, stems removed and leaves chopped)
- 3 Tbsp. nutritional yeast
- freshly ground black pepper (to taste)
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NutritionView More
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450Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories450Calories from Fat25 |
| % DAILY VALUE |
| Total Fat2.5g4% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium1260mg53% |
| Potassium2310mg66% |
| Protein31g |
| Calories from Fat25 |
| % DAILY VALUE |
| Total Carbohydrate83g28% |
| Dietary Fiber32g128% |
| Sugars7g |
| Vitamin A260% |
| Vitamin C190% |
| Calcium30% |
| Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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