Pasta E. Fagioli Recipe

Name: Pasta E. Fagioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium onion; 1/4 c. celery; 1 clove garlic; 3 Tbsp. olive oil; 1 (8 oz.) can tomato sauce; 1 (1 lb.) can kidney beans; 1 c. water; 1 tsp. salt; dash of pepper; pinch of crushed red pepper; 2 tsp. oregano; 2 c. pasta (elbow, macaroni or alphabet)

Servings: persons

1 medium onion
1/4 c. celery
1 clove garlic
3 Tbsp. olive oil
1 (8 oz.) can tomato sauce
1 (1 lb.) can kidney beans
1 c. water
1 tsp. salt
dash of pepper
pinch of crushed red pepper
2 tsp. oregano
2 c. pasta (elbow, macaroni or alphabet)

1
Chop onion, celery and garlic and cook in oil until onions are limp.
2
Add tomato sauce, undrained kidney beans, water and all seasonings.
3
Cover and cook very slowly for about 30 minutes or until mixture thickens slightly.
4
Meanwhile, cook the macaroni until tender according to package directions.
5
Drain.
6
Just before serving, stir into the bean tomato mixture.
7
Sprinkle top with grated Parmesan cheese if you like.

599

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 medium onion, 1/4 c. celery, 1 clove garlic, 3 Tbsp. olive oil, and more.

Yes, Pasta E. Fagioli falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta E. Fagioli

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