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    You are in: Home / Recipes / Red Bean Stew With Pasta (Pasta Fagioli) Recipe
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    Red Bean Stew With Pasta (Pasta Fagioli)

    Average Rating:

    2 Total Reviews

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    • on December 11, 2006

      We wanted meat in ours--so I added 1# ground beef and a chopped onion. I was impressed with how GOOD it tasted since I made it at 4 & we ate at 6. Usually this type of soup/stew tastes best a day or 2 later....so I'm waiting to see how wonderful it will be tomorrow for lunch! Thanks!

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    • on March 31, 2012

      Yesterday was a cold and rainy day. My family slept in so long that it seemed too late to make breakfast, but they were headed out to run some errands, so I decided to get them all warmed up with this soup first. What a wonderful surprise! No one could believe it was ready in less than 30 minutes and everyone loved the flavor. I used some baby portabellas, rough-chopped baby carrots and mini-Penne pasta. I didn't have pesto on hand, as I usually make it homemade, so I subbed with about a 1/2 teaspoon of dried basil. This stew was hearty, filling, and tasted delicious! I'll definitely make it again. Thanks for sharing, Bizzy-Bee! Made & enjoyed for the Spring 2012 Pick-A-Chef event.

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    Nutritional Facts for Red Bean Stew With Pasta (Pasta Fagioli)

    Serving Size: 1 (491 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 284.4
     
    Calories from Fat 62
    21%
    Total Fat 6.9 g
    10%
    Saturated Fat 1.9 g
    9%
    Cholesterol 5.5 mg
    1%
    Sodium 811.4 mg
    33%
    Total Carbohydrate 44.5 g
    14%
    Dietary Fiber 10.9 g
    43%
    Sugars 6.7 g
    27%
    Protein 13.0 g
    26%

    The following items or measurements are not included:

    pesto sauce

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