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Name: Pasta Fagioli
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Italian
Ingredients: 32 ounces Crushed toamtoes; 1 small can Tomato sauce; 1 Sweet onion chopped; 9 cloves garlic sliced thin; 14 ounces can of cannellini beans; 14 ounce can of butter beans; 14 ounce can of Dark Red Kidney Beans; 14 ounce can of chick peas; 10 ounces Prosciutto thick cut, lean, diced; 1 pound ditalini; 2 tablespoons Olive Oil; 2 cups Low sodium chicken broth; 2 cups escarole; sea salt to taste; pepper to taste; Fresh Parsley chopped; Fresh Parmesan or Romano grated

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INGREDIENTS

32 ounces Crushed toamtoes
1 small can Tomato sauce
1 Sweet onion ; chopped
9 cloves garlic ; sliced thin
14 ounces can of cannellini beans
14 ounce can of butter beans
14 ounce can of Dark Red Kidney Beans
14 ounce can of chick peas
10 ounces Prosciutto ; thick cut, lean, diced
1 pound ditalini
2 tablespoons Olive Oil
2 cups Low sodium chicken broth
2 cups escarole
sea salt to taste
pepper to taste
Fresh Parsley ; chopped
Fresh Parmesan or Romano ; grated

INSTRUCTIONS

Directions:

1. Sauté onion, garlic and prosciutto in the olive oil for 4-5 minutes on medium heat, till onion begins to soften and prosciutto begins to brown...

2. Add crushed tomatoes and sauce and cover, reducing heat to a simmer...

3. Meanwhile rinse off canned beans in a colander, then add to the pot—simmering for 20 minutes...

4. While the soup simmers; bring a separate pot of salted water to a boil and cook the pasta till al dente, follow the box directions...

5. Reserve 1 cup of pasta liquid and drain; then add pasta & reserved cooking liquid to the beans and sauce mixture, stirring on low heat...

6. Add salt, pepper, parsley and arugula to the pot; adjusting the salt or pepper to personal tastes, also add 2-3 tablespoons grated cheese at this time and mix well...

7. Let stand on low heat for 5-10 minutes to meld flavors; if it's too thick you may add some Chicken broth, a little at a time, to reach your desired consistency...

8. Serve while hot with crusty Italian bread and butter...

Notes:

1. I like to mix and match beans, sometimes using Roman or pink, small or large white etc—use what you enjoy best and be creative...

2. When I make Pasta e Fagioli; I prefer it nice & thick, then watery like a soup—an usually serve it as my main meal with hot crusty buttered bread and more grated cheese on the side...

3. Greens are optional, I'll occasionally add Arugula or fresh chopped Escarole for color and flavor—you could also mix the two, or add some chard or kale even but be careful it doesn't change the flavor to much....

NOTES

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Pasta Fagioli

32 ounces Crushed toamtoes
1 small can Tomato sauce
1 Sweet onion chopped
9 cloves garlic sliced thin
14 ounces can of cannellini beans
14 ounce can of butter beans
14 ounce can of Dark Red Kidney Beans
14 ounce can of chick peas
10 ounces Prosciutto thick cut, lean, diced
1 pound ditalini
2 tablespoons Olive Oil
2 cups Low sodium chicken broth
2 cups escarole
 sea salt to taste
 pepper to taste
 Fresh Parsley chopped
 Fresh Parmesan or Romano grated

Directions:
1. Sauté onion, garlic and prosciutto in the olive oil for 4-5 minutes on medium heat, till onion begins to soften and prosciutto begins to brown...
2. Add crushed tomatoes and sauce and cover, reducing heat to a simmer...
3. Meanwhile rinse off canned beans in a colander, then add to the pot—simmering for 20 minutes...
4. While the soup simmers; bring a separate pot of salted water to a boil and cook the pasta till al dente, follow the box directions...
5. Reserve 1 cup of pasta liquid and drain; then add pasta & reserved cooking liquid to the beans and sauce mixture, stirring on low heat...
6. Add salt, pepper, parsley and arugula to the pot; adjusting the salt or pepper to personal tastes, also add 2-3 tablespoons grated cheese at this time and mix well...
7. Let stand on low heat for 5-10 minutes to meld flavors; if it's too thick you may add some Chicken broth, a little at a time, to reach your desired consistency...
8. Serve while hot with crusty Italian bread and butter...

Notes:
1. I like to mix and match beans, sometimes using Roman or pink, small or large white etc—use what you enjoy best and be creative...
2. When I make Pasta e Fagioli; I prefer it nice & thick, then watery like a soup—an usually serve it as my main meal with hot crusty buttered bread and more grated cheese on the side...
3. Greens are optional, I'll occasionally add Arugula or fresh chopped Escarole for color and flavor—you could also mix the two, or add some chard or kale even but be careful it doesn't change the flavor to much....

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Pasta Fagioli
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Nutrition

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Serving Size: 1 Serving (4039g)
Recipe Makes: 1 Servings

Calories: 1453
Calories from Fat: 947 (65%)

Amt Per Serving		% DV

	Total Fat 105.2g	140 %
	Saturated Fat 36.2g	181 %
	Monounsaturated Fat 53.9g
	Polyunsanturated Fat 9.3g
Cholesterol 292.4mg		90 %
Sodium 7388.7mg		255 %
Potassium 2412.2mg		63 %
Total Carbohydrate 49.9g		15 %
	Dietary Fiber 7.4g	30 %
	Sugars, other 42.5g
Protein 79.8g		114 %
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.

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Calories per serving: 1453

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