Pasta Fagioli (italian Bean Soup)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Italian | Italian, Pasta, Soups | 4 | Servings |
INGREDIENTS
| 1 | Carrot, chopped | |
| 1 | Onion, chopped | |
| 1 | Rib celery, chopped | |
| 4 | Strips bacon, chopped | |
| 1 | Clove garlic, chopped | |
| 1 | T | Olive oil |
| 1 | Tomatoes, chopped 28 oz. | |
| 1 | Chicken broth, not condensed | |
| 1 1/2 | c | Water |
| 1 | White beans, 19 oz. | |
| 2 | T | Parsley, chopped |
| 1/2 | c | Ditalini pasta, cooked |
INSTRUCTIONS
In a large pot, saute carrot, onion, celery, bacon and garlic lightly in olive oil. Add tomatoes, water and broth. Simmer for 1/2 hour. Add parsley, beans and pasta. Heat through. 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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Nutrition (calculated from recipe ingredients)
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Calories: 298
Calories From Fat: 235
Total Fat: 26.2g
Cholesterol: 37.6mg
Sodium: 464.4mg
Potassium: 325.9mg
Carbohydrates: 7.8g
Fiber: 1.6g
Sugar: 3.4g
Protein: 8.2g