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Pasta e Fagioli

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Nutrition Facts

Serving Size 1/8 recipe
Calories 230
Calories from Fat 40
Total Fat 5 g
Saturated Fat 1 g
Cholesterol 0 mg
Sodium 140 mg
Total Carbohydrate 38 g
Dietary Fiber 9 g
Sugars 7 g
Proteins 10 g
Vitamin A 15% DV
Vitamin C 45% DV
Calcium 6% DV
Iron 15% DV

Percent Daily Values (DV) are based on a 2,000 calorie diet.

Servings and Times

Servings 8
Preparation Time 30 minutes

Cups of Fruits and Vegetables Per Person: 2.0

Ingredients and Preparation

Ingredients Measures
Olive oil 2 tablespoons
Chopped onion 1 cup
Garlic cloves, minced
No salt added stewed tomatoes, undrained 2 cans (14½ ounces each)
Low sodium vegetable broth 1 can (15 ounces)
Water 3 cups
Cannellini beans, drained 1 can (15 ounces)
Red kidney beans, drained 1 can (15 ounces)
Green pepper, diced 1 cup
Fresh parsley, chopped ¼ cup
Basil leaves 1 teaspoon
Black pepper ¼ teaspoon
Oregano ½ teaspoon
Rosemary 1 teaspoon
Uncooked small shell pasta 4 ounces

Directions

  1. Heat oil in large pot or Dutch oven over medium heat until hot; add onion and garlic.
  2. Cook until onion is translucent.
  3. Stir in tomatoes with liquid, broth, water, beans, parsley, basil, pepper, oregano, and rosemary.
  4. Bring to a boil, stirring occasionally, and then reduce heat to low.
  5. Simmer, covered for 10 minutes.
  6. Add pasta and simmer for 10 to 12 minutes until pasta is tender.
  7. Serve immediately with whole wheat bread and side salad.
  • Diabetic Exchange

    Fruit: 0; Vegetables: 2; Meat: 0; Milk: 0; Fat: 1; Carbs: 2; Other: 0

    Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. Exchanges are rounded up or down to equal whole numbers. Therefore, partial exchanges are not included.