Pasta and Fagioli

Servings: 8 | Prep: 15 minutes | Cook: 2 hours

A traditional Italian dish with beans and pasta in a flavorful broth. Different beans and pastas can be used based on availability.

Ingredients

• 8 ounces dried cranberry beans
• 2 tablespoon olive oil
• 1 medium onion, chopped
• 1 14 ounce can Italian peeled tomatoes, drained and chopped
• 8 cups Chicken Stock or reduced-sodium canned broth
• 2 tablespoons chopped fresh parsley
• 8 ounces ditalini
• 1 teaspoon salt
• 1/2 teaspoon pepper
• Grated Parmesan cheese

Instructions

1. Rinse beans and pick over to remove any grit. Cover with water and soak 2 hours. Drain.
2. In a Dutch oven, heat oil over medium heat. Add onion and cook 2 to 3 minutes, or until soft. Add tomatoes, stock, parsley, and beans. Bring to a boil. Reduce heat to low, cover, and simmer 1½ hours, or until beans are soft.

Nutrition (per serving)

Glycemic Load

Recipe extracted and analyzed with Glyc