Pasta Fagiole

Pasta Fagiole
March 07 00:00 2002 Print This Article
Pasta Fagiole

Yield: 2 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.

    Nutrition information per serving:
    380 Calories
    14 g Protein
    64 g Carbohydrates
    8 g Fat
    0 mg Cholesterol
    271 mg Sodium
    83 mcg Folate
    Calories from Fat 19%

Source: National Pasta Association

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