Pasta e Fagioli
Recipe from Diabetic Living

Pasta e Fagioli

by 1  person

add your rating
add a comment
Servings: 8
Serving size: 1  cup
Prep Time: 35 mins
Recent Activity:
  • 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)
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.
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.
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.
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
Add Your Review
Related Video
Tuscan Pasta
Springtime Pasta Fagioli Soup
... was craving a healthy and comforting dish and found the recipe for a classic Pasta Fagioli Soup. I passed... the dish a springtime feel. Click here to get our Pasta Fagioli Soup recipe I began by prepping all my.... Get the full recipe for Pasta Fagioli Soup here.... read more...
Mexican Corn Summer Pasta Salad
...Pasta salad is a summertime lunch staple for me. It's great to be able to load up on my daily dose... produce during this time of year, this Summer Pasta Salad with Grilled Vegetables will provide a vibrant... for eating outside. Click here for our summer pasta salad with grilled vegetables Another favorite summer... read more...
Minty Pasta Salad with Lamb: Quick, Easy, and Elegant
... subtle gaminess. This minty pasta salad with lamb fit all the criteria; plus, the prep time is short.... In this recipe, you can actually make the pasta salad the day before, because the fettuccine (or linguine, in our... more certain when I started plating. As I tossed the pasta salad its vibrant, minty aroma melded... read more...
how tos
Food Blogs We Love
see more blogs