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Pasta Fagioli
Nb persons: 8
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Pasta Fagioli |
in large sauce pan, heat 2 tablespoons extra-virgin olive oil over medium heat. Add 3 sliced cloves of garlic; cook for 1 minute. Stir in 6 cups reduced-sodium veggie or chicken broth, one 28-ounce can crushed tomatoes, 1 teaspoon Italian seasoning, 1/4 to 1/2 teaspoon onion salt and 1/4 teaspoon black pepper. Bring to boil over high heat. Stir in a half-pound ditalini or whole wheat shells. Reduce heat; simmer, stir occasionally for 10-11 minutes, until pasta is tender. Stir in two 19-ounce cans drained and rinsed cannelloni beans, cook 1 minute or until beans are heated through. Serve with 1/2 cup shredded Parmesan.
Per serving: 511 calories; 7 g fat (2 g sat.); 22 g protein; 89 g carbohydrate; 11 g fiber; 799 mg sodium; 8 g cholesterol.
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