Pasta e Fagioli recipe
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Ingredients
- 1 tablespoon olive oil 2 stalks celery, finely chopped 2 medium carrots, finely chopped 1 medium onion, chopped 2 cloves garlic, minced 2 cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth 1 teaspoon Italian seasoning, crushed 1 (14.5 ounce) can diced tomatoes, undrained ¾ cup short tube-shaped ditalini pasta, cooked and drained 1 (15 ounce) can white kidney beans (cannellini), undrained
Nutrition Info
- 240.9 caloriescarbohydrate: 41.6 gcholesterol: 2.5 mgfat: 4.7 gfiber: 7.5 gprotein: 8.9 gsaturatedFat: 0.6 gservingSize: -sodium: 883 mgsugar: 6.4 gtransFat: : -unsaturatedFat: : -
Directions Pasta e Fagioli
Directions
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Heat the oil in a 12-inch skillet over medium heat. Cook the celery, carrots, onion and garlic until they're tender.
Stir the broth, Italian seasoning and tomatoes in the skillet. Heat to a boil. Reduce the heat to low and cook for 15 minutes or until the vegetables are tender-crisp.
Add the pasta and beans and cook for 5 minutes.
Place half of the broth mixture into a blender or food processor. Cover and blend until smooth. Pour the pureed mixture into the skillet. Cook over medium heat until the mixture is hot.