Try this Pasta E Fagioli (Pasta and Beans) recipe, or contribute your own.
Suggest a better descriptionSaute the carrots, celery, onions and garlic in hot olive oil in a large skillet. Add the oregano, basil, 1/2 tsp. salt and 1/4 tsp. pepper and the bay leaf. Cover and cook over low heat about 1/2 hour. Add half the tomatoes, cover and cook 10-15 minutes. Meanwhile, cook the macari in boiling salted water until just barely tender. Combine the beans, cooked vegetables and macaroni in a large pot. Add water to reserved bean and tomato liquids to equal 1 cup; add to pot with remaining tomatoes. Simmer another 10-15 minutes, stirring occasionally and adding more salt and pepper if necessary. Remove bay leaf before serving with the Parmesan cheese. Serves 6-8. *This would equal approximately 3/4 cup dried beans; soak and cook according to package directions. Note: Navy or pea beans work equally well. Posted to MC-Recipe Digest V1 #238 Date: Wed, 09 Oct 1996 12:28:00 EDT From: colorado-pegg@juno.com (peggy g seevers)
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Serving Size: 1 Serving (227g) | ||
Recipe Makes: 8 | ||
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Calories: 144 | ||
Calories from Fat: 15 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.6g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 53.1mg | 2 % | |
Potassium 545.3mg | 14 % | |
Total Carbohydrate 28.5g | 8 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 24.7g | ||
Protein 5.1g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 144
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