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Hearty Vegetarian Pasta e Fagioli: A Classic Italian Beans & Pasta Recipe

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Ingredients

Adjust Servings:
1 tablespoon olive oil
1 onion, diced
2 - 3 cloves garlic, finely chopped (i like lots of garlic, so please suit it to your taste)
1 stalk celery, diced
1 carrot, peeled and diced
1 tablespoon dried basil
2 teaspoons dried oregano
1 teaspoon dried thyme
3 - 5 dashes dried rosemary
1 dash red pepper flakes (i like more-1 tsp.)

Nutritional information

310.3
Calories
83 g
Calories From Fat
9.3 g
Total Fat
1.5 g
Saturated Fat
41.6 mg
Cholesterol
46.4 mg
Sodium
53.6 g
Carbs
9.2 g
Dietary Fiber
6.5 g
Sugars
10.8 g
Protein
141 g
Serving Size

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Hearty Vegetarian Pasta e Fagioli: A Classic Italian Beans & Pasta Recipe

Features:
    Cuisine:

    This is one of my many variations of the old Italian standby. Please feel free to adjust the types and/or amount of the dried herbs to suit your taste

    • 80 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Vegetarian Pasta e Fagioli (Pasta and Beans),This is one of my many variations of the old Italian standby. Please feel free to adjust the types and/or amount of the dried herbs to suit your taste,Light and delicious soup! I chopped my carrots smaller so they would cook a little quicker and added some zucchini because I had some on hand. The pasta absorbed the broth quite a bit but that was fine for us; I didn’t add any extra liquid because I wanted it a little less soupy. The herbs were great in this – I liked the rosemary and was generous with the crushed red pepper. Thanks for sharing your recipe! Made for the Best of 2013 event, recommended by Nancy’s Pantry


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    Steps

    1
    Done

    In a Large Heavy Pot, Heat Olive Oil Over Medium High Heat.

    2
    Done

    Stir in Onion With a Pinch of Salt and Pepper, and Cook For 2 Minutes.

    3
    Done

    Add Dried Herbs and Red Pepper Flakes Into the Oil and Toss to Coat to Bring Out Some of the Dried Herbs' Flavors.

    4
    Done

    Stir in Garlic, and Then Celery, and Carrots and Cook For About 3 Minutes.

    5
    Done

    Stir in Tomatoes and Stock and Bring to a Boil.

    6
    Done

    Reduce Heat and Simmer For 30 Minutes.

    7
    Done

    If Necessary Add an Additional Cup of Stock or Water and Stir in Beans and Tiny Pasta.

    8
    Done

    Simmer For 6-8 Minutes or Until Pasta Is Tender.

    9
    Done

    Stir in Parsley and Serve Hot With Grated Parmesan and Freshly Ground Black Pepper.

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    Chloe Perez

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