• Pasta e Fagioli

    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
    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 ExchangeFruit: 0; Vegetables: 2; Meat: 0; Milk: 0; Fat: 1; Carbs: 2; Other: 0Diabetic 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.

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