Pasta e Fagioli
Recipe from Diabetic Living


Pasta e Fagioli

by 1  person


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Servings: 8
Serving size: 1  cup
Prep Time: 35 mins
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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)
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
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