Pasta e Fagioli

Recipe from Diabetic Living
Pasta e Fagioli
SERVINGS
8
SERVING SIZE
1  cup
PREP TIME
35 mins
Ingredients
  • 1   tablespoon olive oil
  • 2   ounces prosciutto or turkey bacon, chopped
  • 2   cups chopped onions (2 large)
  • 1/2  cup chopped celery (1 stalk)
  • 1/2  cup chopped carrot (1 medium)
  • 2   tablespoons bottled minced garlic
  • 1   tablespoon dried oregano, crushed
  • 1   teaspoon anchovy paste (optional)
  • 1   teaspoon crushed red pepper
  • 2  14  ounce can reduced-sodium chicken broth
  • 1  28  ounce can no-salt-added diced tomatoes, undrained
  • 1   cup whole grain medium pasta shells
  • 2  15  ounce can no-salt-added cannellini beans (white kidney beans), rinsed and drained
  • 1/2  cup snipped fresh parsley
  • 2   tablespoons lemon juice
  • 1/4  cup finely shredded Parmesan cheese (1 ounce)
Related Video
Tuscan Pasta

A little bit of Tuscany comes to your table after making this tuscan pasta filled with fresh vegetables.

Directions
1. 
In a Dutch oven, heat oil over medium-high heat. Add prosciutto; cook for 2 to 3 minutes or until crisp. Using a slotted spoon, transfer prosciutto to paper towels; let drain. Set aside.
2. 
Add onions, celery, carrot, and garlic to the Dutch oven; cook over medium heat for 3 to 4 minutes or until softened, stirring frequently. Stir in oregano, anchovy paste (if desired), and crushed red pepper. Cook and stir for 1 minute. Add broth, tomatoes, and pasta shells. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until pasta is tender.
3. 
Meanwhile, use a fork to mash one can of the beans. Stir the whole and mashed beans into pasta mixture. Simmer about 5 minutes or until heated through.
4. 
Stir in parsley and lemon juice. Immediately ladle into serving bowls. Sprinkle with Parmesan and the prosciutto. Makes 8 servings (1 cup each)

nutrition information

Per Serving: cal. (kcal) 235, Fat, total (g) 5, chol. (mg) 2, sat. fat (g) 1, carb. (g) 35, Monosaturated fat (g) 2, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 9, sugar (g) 7, pro. (g) 13, vit. A (IU) 2040.79, vit. C (mg) 18.3, Thiamin (mg) 0.64, Riboflavin (mg) 0.17, Niacin (mg) 1.78, Pyridoxine (Vit. B6) (mg) 0.18, Folate (g) 44.35, Cobalamin (Vit. B12) (g) 0.06, sodium (mg) 490, Potassium (mg) 410, calcium (mg) 121.16, iron (mg) 3.06, Vegetables () 1, Starch () 2, Lean Meat () 1, Fat () 0.5, Carb Choice () 2, Percent Daily Values are based on a 2,000 calorie diet
Comments
Back to Top