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Pasta e Fagioli with Wagon Wheel Pasta
CUPCAKE PROJECT16Ingredients
75Minutes
130Calories
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Ingredients
US|METRIC
36 SERVINGS
- 1 Tbsp. olive oil
- 2 lb. lean ground beef
- 4 carrots (large, sliced thin)
- 4 stalks celery (sliced thin)
- 1 yellow onion (small, chopped)
- 14.5 oz. diced tomatoes (cans of, not drained)
- 16 oz. light red kidney beans (cans, drained, I used 1)
- 16 oz. great northern beans (cans, drained, I used 1)
- 8 cups beef broth (I used 4 C of vegetable broth)
- 26 oz. beef stock (cartons, I used 2 cubes of beef bouillon)
- 1 Tbsp. italian seasoning
- 2 tsp. black pepper
- 5 Tbsp. Italian parsley (fresh, chopped)
- 2 tsp. Tabasco Sauce
- 26.5 oz. spaghetti sauce (cans, I used one)
- 1 lb. wagon wheel pasta
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NutritionView More
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130Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories130Calories from Fat20 |
| % DAILY VALUE |
| Total Fat2.5g4% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium330mg14% |
| Potassium500mg14% |
| Protein11g |
| Calories from Fat20 |
| % DAILY VALUE |
| Total Carbohydrate15g5% |
| Dietary Fiber4g16% |
| Sugars3g |
| Vitamin A30% |
| Vitamin C8% |
| Calcium4% |
| Iron10% |
* 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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