|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Pasta Fagioli |
|
Serves: 12 Print this RecipeServing size: 3/4-1 cup This hearty Italian soup freezes well, so you’ll get several meals out of this recipe. 1 tablespoon olive oil 3 cloves garlic, crushed 2 medium carrots,sliced 2 medium zucchini, sliced 2 teaspoons basil 2 teaspoons oregano 1 (32-ounce) can unsalted tomatoes wwith liquid 1 (32-ounce) can white cannellini or navy beans, drained and rinsed 1 pound uncooked rigatoni or shell macaroni 1. Heat the oil in a large saucepan and saute the onions and garlic for 5 minutes. 2. Add the carrots, zucchini, basil, oregano, tomatoes with their liquid, and the beans. Cook until the vegetables are tender, about 15 to 17 minutes. 3. Cook the pasta according to package directions (without adding salt). Add the pasta and mix thoroughly. Serve warm with crusty bread. EXCHANGES Starch 3 Vegetable 1 NUTRITION FACTS Calories 263(Calories from Fat 19) Total Fat 2 grams Saturated Fat 0 grams Cholesterol 0 milligrams Sodium 115 milligrams Total Carbohydrate 51 grams Dietary Fiber 4 grams Sugars 10 grams Protein 11 grams This recipe comes from the Cook'n collection. Try Cook'n for FREE!
English Beef Stew Fresh Fish Chowder Hearty Vegetable Soup Lentil Soup Mushroom and Barley Soup Pasta Fagioli Quick Manhattan Clam Chowder Spanish Black Bean Soup White Bean Soup Chicken and Mushroom Soup Cream of Carrot Soup French Onion Soup Gazpacho Italian Minestrone Mexican Tortilla Soup Old-Fashioned Vegetable Beef Stew Potato Chowder Quick Shrimp Gumbo Spicy Turkey Chili |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
