Pasta Fagiole

Pasta Fagiole
February 11 00:00 2003 Print This Article
Pasta Fagiole

8-10 Servings


  • 1 lb. Ditalini or other small pasta shape
  • 1/4 cup olive oil
  • 1 clove garlic, minced
  • 2 large green peppers, chopped
  • 1 cup chopped onions
  • 1 cup chopped celery
  • 1 (16-oz.) can tomato puree
  • 1 can water
  • salt and freshly ground black pepper to taste
  • dash of dried parsley
  • 2 (12-oz.) cans white cannelini beans


  1. Prepare pasta according to package directions, drain. While pasta is cooking, heat oil in large saucepan. Add garlic, green pepper, onions and celery. Saut until tender. Add tomato puree with 1 can of water, then add seasonings. Cook on low heat for 30 minutes. Add beans and stir. Add bean mixture to pasta. Mix well and serve.

    Nutritional Information Per Serving:
    380 calories
    14 g protein
    8 g fat
    64 g carbohydrate
    0 mg cholesterol
    271 mg sodium

Source: National Pasta Association

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