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    You are in: Home / Recipes / Pasta Fagioli Recipe
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    Pasta Fagioli

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    25 mins

    30 mins

    ItalianMomof2's Note:

    Growing up, my grandmother made Pasta Fagioli all the time. The style of Pasta Fagioli she made was more of a pasta dish and not a soup. I always keep extra pasta water on the side, before draining the Ditalini noodles to help thin out the dish, after it's cooked. I hope you enjoy it as much as my family did. Sprinkle some Parmigiana Cheese on top before serving....Locatelli is best

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cook Ditalini Pasta according to directions on box and drain. (Reserve some of the pasta water on the side to add to broth later).
    2. 2
      While pasta is cooking, add Celery, Onion, Garlic, Parsley, Italian Seasoning and Olive Oil to stock pot and cook till onions are translucent.
    3. 3
      Add Chicken broth, Tomato Sauce, red pepper flakes and kidney beans to pot and stir well . (Do not drain the kidney beans).
    4. 4
      Once the mixture comes to a boil add the cooked Ditalini Pasta and stir well. If the mixture is too dry add pasta water. Taste and add Salt & Pepper as needed.
    5. 5
      Serve immediately with some Italian cheese sprinkled on top.
    6. 6
      I keep extra Pasta water in a seperate container and if the dish becomes "dry" add some of the pasta water.

    Ratings & Reviews:

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    Nutritional Facts for Pasta Fagioli

    Serving Size: 1 (240 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 363.4
     
    Calories from Fat 48
    13%
    Total Fat 5.3 g
    8%
    Saturated Fat 0.8 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 780.0 mg
    32%
    Total Carbohydrate 64.2 g
    21%
    Dietary Fiber 7.6 g
    30%
    Sugars 6.2 g
    24%
    Protein 15.0 g
    30%

    The following items or measurements are not included:

    italian seasoning

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