Pasta e Fagioli

Serves: 6
Total Calories: 450


1 onion, diced
2 tablespoons olive oil
3 cloves garlic, diced
1 (15-ounce) can crushed tomato
5 cups water
2 (15 1/2-ounce) cans Great Northern beans, drained and rinsed
1 tablespoon dried parsley
1 salt and pepper to taste
1 tablespoon dried basil
1 (16-ounce) package small shell macaroni, cooked
1 Garnish: grated Parmesan cheese


In a large pot over medium heat, sauté onion in oil until softened, stirring constantly. Add garlic; cook until tender, one to 2 minutes. Stir in tomatoes, water, beans, parsley, salt and pepper. Bring to a boil; reduce heat and simmer for about 45 minutes. If sauce thickens too much, add more water. Stir in basil and macaroni; heat through, about 5 minutes. Ladle into bowls; sprinkle with Parmesan cheese.

Tip: If canned beans don't agree with you, just drain and rinse them before using…you'll be washing away any "tinny" taste too.

Nutritional Facts:

Serves: 6
Total Calories: 450
Calories from Fat: 46

This Pasta e Fagioli recipe is from the Comfort Foods Cookbook. Download this Cookbook today.

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