Pasta Fagioli II Recipe

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Brief

Prep 50 mins

Cook: 20 mins

Total: 1hr10 mins

Servings: 4

Yield: 4 servings

Pasta Fagioli II Recipe

Ingredients

3 tablespoons olive oil

7 cloves garlic

whole

1 large onion

finely chopped

6 slices bacon

cut into small pieces

1 pinch red pepper flakes

1 (8 ounce) can tomato sauce

½ teaspoon dried basil leaves

½ teaspoon dried oregano

salt and pepper to taste

2 cubeschicken bouillon

1 (15 ounce) can cannellini beans

with liquid

2 quarts water

12 ounces penne pasta

Italian Chickpea Bread

World Cuisine

Directions

Step 1

In a large pot over medium heat pour in olive oil. Saute whole garlic cloves onion bacon and red pepper flakes; cook until onion is translucent. Add tomato sauce basil oregano salt and pepper; cook on low for 10 minutes.

Step 2

Stir in bouillon cubes cannellini beans and water; cook for 30 minutes. Remove the 7 whole garlic cloves discard 3 and crush the remaining 4; return to pot. Add uncooked pasta and continue cooking until pasta is done. Mixture should be slightly soupy. Serve immediately.

Nutritional Information

Pasta Fagioli II Recipe

Servings Per Recipe:4

Calories: 746.8

% Daily Value *

Protein: 25.7g 51%

Carbohydrates: 93.1g 30%

Dietary Fiber: 9.5g 38%

Sugars: 7.2g

Fat: 31.7g 49%

Saturated Fat: 8.3g 41%

Cholesterol: 28.9mg 10%

Vitamin A Iu: 340IU 7%

Niacin Equivalents: 10mg 77%

Vitamin B6: 0.5mg 28%

Vitamin C: 7.8mg 13%

Folate: 82.9mcg 21%

Calcium: 146.5mg 15%

Iron: 6.8mg 38%

Magnesium: 119.4mg 43%

Potassium: 1016mg 29%

Sodium: 1245.4mg 50%

Thiamin: 0.3mg 32%

Calories From Fat: 285

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.