Pasta e Fagioli

Pasta e Fagioli

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Nutritional Information

Nutritional Information

  1 serving
 
Calories 110
Calories from Fat 25
Total Fat 3 g
Saturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 570 mg
Total Carbs 16 g
Dietary Fiber 3 g
Sugars 3 g
Protein 4 g
Vitamin A 45 %
Vitamin C 20 %
Calcium 4 %
Iron 8 %
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  • Recipe serves:10
  • Prep Time10 min
  • Cook Time15 min

Ingredients

  • 2 Tbsp. Becel® Oil
  • 1 large bunch Swiss chard , trimmed and coarsely chopped, (about 8 cups/2 L)
  • 3 medium cloves garlic, chopped, (about 1 Tbsp./15 mL)
  • 5 cups water
  • 1 cup tomato sauce
  • 1 package Knorr® Vegetable Dry Soup Mix
  • 1/2 cup ditalini pasta
  • 1 can (540 mL) white kidney beans, rinsed and drained

Directions

  • Heat Oil in medium saucepan over medium-high heat and cook Swiss Chard and garlic, stirring frequently, until Swiss chard is wilted, about 2 minutes.
  • Add water, tomato sauce and Knorr® Vegetable Dry Soup Mix and bring to a boil over medium-high heat. Stir in pasta; reduce heat and cook, stirring frequently to prevent pasta from sticking to bottom of pan, until pasta is tender, about 10 minutes. Stir in beans and simmer until beans are heated through, about 2 minutes. Garnish, if desired, with grated Parmesan cheese.
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