Pasta Fagioli II recipe

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Ingredients

3 tablespoons olive oil
7 cloves garlic, whole
1 large onion, finely chopped
6 slices bacon, cut into small pieces
1 pinch red pepper flakes
1 (8 ounce) can tomato sauce
½ teaspoon dried basil leaves
½ teaspoon dried oregano
salt and pepper to taste
2 cubes chicken bouillon
1 (15 ounce) can cannellini beans, with liquid
2 quarts water
12 ounces penne pasta

Nutrition Info

746.8 calories
carbohydrate: 93.1 g
cholesterol: 28.9 mg
fat: 31.7 g
fiber: 9.5 g
protein: 25.7 g
saturatedFat: 8.3 g
servingSize: -
sodium: 1245.4 mg
sugar: 7.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large pot over medium heat pour in olive oil. Saute whole garlic cloves, onion, bacon and red pepper flakes, cook until onion is translucent. Add tomato sauce, basil, oregano, salt and pepper, cook on low for 10 minutes.

  2. Stir in bouillon cubes, cannellini beans and water, cook for 30 minutes. Remove the 7 whole garlic cloves, discard 3 and crush the remaining 4, return to pot. Add uncooked pasta and continue cooking until pasta is done. Mixture should be slightly soupy. Serve immediately.

Recipe Yield

4 servings

Recipe Note

Pasta and beans so awesome you can't stop eating it!

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