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Pasta e Fagioli (Italian Pasta and Beans)
COOKIE AND KATE21Ingredients
60Minutes
330Calories
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Ingredients
US|METRIC
6 SERVINGS
- 4 Tbsp. extra-virgin olive oil (divided)
- 1 large yellow onion (medium-to-, finely chopped)
- 2 carrots (scrubbed clean, finely chopped)
- 2 rib celery (finely chopped)
- 3/4 tsp. fine sea salt (divided)
- freshly ground black pepper (to taste)
- 4 cloves garlic (pressed or minced)
- 15 oz. crushed tomatoes
- 4 cups vegetable broth
- 3 cups water
- 2 bay leaves
- 1 tsp. dried oregano
- 1/4 tsp. red pepper flakes (omit if sensitive to spice)
- 2 cans cannellini beans (15 ounces each, Great Northern beans, or chickpeas, rinsed and drained, or 3 cups cooked beans)
- 1 cup cavatelli (ditalini, elbow or small shell pasta of choice)
- 2 cups Tuscan kale (chopped, tough ribs removed first, or chard or collard greens)
- 1/4 cup Italian parsley (finely chopped)
- 1 Tbsp. fresh lemon juice (about ½ medium lemon)
- chopped parsley (optional)
- black pepper (optional)
- grated Parmesan cheese (optional)
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NutritionView More
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330Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories330Calories from Fat110 |
% DAILY VALUE |
Total Fat12g18% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol<5mg1% |
Sodium1110mg46% |
Potassium960mg27% |
Protein16g |
Calories from Fat110 |
% DAILY VALUE |
Total Carbohydrate48g16% |
Dietary Fiber4g16% |
Sugars4g |
Vitamin A160% |
Vitamin C110% |
Calcium15% |
Iron30% |
* 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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