Pasta e Fagioli
Recipe from Diabetic Living



by 1  person


add your rating
add a comment
Servings: 8
Serving size: 1  cup
Prep Time: 35 mins
Recent Activity:
 
savings in
 
Ingredients
  • see savings
    On Sale
    1   tablespoon 
    olive oil
  • see savings
    On Sale
    2   ounces 
    prosciutto or turkey bacon, chopped
  • see savings
    On Sale
    2   cups 
    chopped onions (2 large)
  • see savings
    On Sale
    1/2  cup 
    chopped celery (1 stalk)
  • see savings
    On Sale
    1/2  cup 
    chopped carrot (1 medium)
  • see savings
    On Sale
    2   tablespoons 
    bottled minced garlic
  • see savings
    On Sale
    1   tablespoon 
    dried oregano, crushed
  • see savings
    On Sale
    1   teaspoon 
    anchovy paste (optional)
  • see savings
    On Sale
    1   teaspoon 
    crushed red pepper
  • see savings
    On Sale
    2  14  ounce can 
    reduced-sodium chicken broth
  • see savings
    On Sale
    1  28  ounce can 
    no-salt-added diced tomatoes, undrained
  • see savings
    On Sale
    1   cup 
    whole grain medium pasta shells
  • see savings
    On Sale
    2  15  ounce can 
    no-salt-added cannellini beans (white kidney beans), rinsed and drained
  • see savings
    On Sale
    1/2  cup 
    snipped fresh parsley
  • see savings
    On Sale
    2   tablespoons 
    lemon juice
  • see savings
    On Sale
    1/4  cup 
    finely shredded Parmesan cheese (1 ounce)

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 (µg) 44.35, Cobalamin (Vit. B12) (µg) 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
Add Your Review
Related Video
Tuscan Pasta
 Articles
30-Minute Pasta Recipes: Ravioli with Red Clam Sauce
...Pasta recipes are perfect all year long, because, well, everybody loves pasta, and linguine... of serving pasta can seem like a long, drawn-out process, especially if you're making a "complicated" sauce... Italian pasta recipes come alive. Here's another great tip for saving time on busy weeknights to come... read more...
MyPlate Meal: Healthy, Kid-Friendly Italian Pasta Night
... eaters will willingly eat both pasta and pizza, and for that alone, Italy, we thank you. But, of course... good for you. You could add pasta carbonara to that list, but wait a minute ... Yes, kids might... "healthified" pasta carbonara. Made with fat-free half-and-half instead of heavy cream, it cuts the fat content... read more...
how tos
Food Blogs We Love
see more blogs

shop our favorite products