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Pasta e Fagioli
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Pasta e Fagioli

Cook Time25 mins
Total Time25 mins
Course: Main Course, Soups, Stews & Chilis
Cuisine: Italian
Keyword: Easy, Quick
Cooking Method: Boiling, Sauteing, Simmering
Food Group: Rice, Pasta & Grains
Servings: 4
Calories: 234kcal

Equipment

Ingredients

  • 2 tablespoons olive oil
  • 3 cloves garlic minced (or more to taste)
  • 1/2 teaspoon hot pepper flakes
  • 1 tablespoon dried oregano
  • 1 1/2 cups pasta sauce homemade or store-bought
  • 2 cups vegetable stock
  • 1 cup cavatappi pasta
  • 1 15 oz can organic cannellini beans undrained
  • Grated cheese
  • Salt & pepper to taste

Instructions

  • Turn stovetop burner on med-high heat and heat olive oil in a sauté pan.
  • Add garlic, pepper flakes, and oregano and sauté 1 minute.
  • Add pasta sauce and broth and cover with the lid.
  • Bring to a boil, then add the pasta and cover with the lid
  • Cook for about 15 minutes, or until the pasta is tender.
  • Add the beans and cook for another 3-4 minutes until they are thoroughly heated.
  • Serve topped with cheese.

Nutrition

Calories: 234kcal | Carbohydrates: 37g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Sodium: 1201mg | Potassium: 367mg | Fiber: 8g | Sugar: 5g | Vitamin A: 744IU | Vitamin C: 7mg | Calcium: 108mg | Iron: 4mg