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Pasta Fagioli

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  Garlic 2 Clove (10 gm), minced
  Oil 1 Teaspoon
  Canned tomato sauce/Marinara sauce 8 Ounce (1 Can)
  Canned cannellini beans/Small white beans 16 Ounce (1 Can)
  Ditalini/Elbow macaroni 1⁄2 Pound
  Fresh parsley 1 Tablespoon, chopped

In a large saucepan, gently saute garlic in oil until lightly golden brown.
Add tomato sauce and 11/2 cups water or broth; allow to simmer for 5 minutes.
Drain beans and add, stir gently, continue to simmer.
In a separate pot, cook pasta al dente; drain and add to bean mixture.
Stir gently and add more water, if needed.
Add parsley and serve.
It is delicious.
Sprinkle with parmesan cheese and serve with a crusty piece of Italian bread on the side.

Recipe Summary

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Average: 4.3 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1535 Calories from Fat 108

% Daily Value*

Total Fat 12 g18.2%

Saturated Fat 1.1 g5.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1203.1 mg50.1%

Total Carbohydrates 289 g96.2%

Dietary Fiber 41.1 g164.5%

Sugars 19.3 g

Protein 71 g142.8%

Vitamin A 44.9% Vitamin C 74%

Calcium 22.7% Iron 97.1%

*Based on a 2000 Calorie diet

Pasta Fagioli Recipe