Pasta e Fagioli III

6

"This dish is Italian for 'pasta and beans' and is used to describe a thick soup of pasta and red beans. Try serving this with crusty warm bread if desired."

Ingredients

{{adjustedServings}} servings 554 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 554 kcal
  • 28%
  • Fat:
  • 8.7 g
  • 13%
  • Carbs:
  • 98.1g
  • 32%
  • Protein:
  • 22.7 g
  • 45%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 423 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

  1. Cook pasta in a large pot of boiling water until done, approximately 8 to 10 minutes. Drain pasta, but reserve water for later use.
  2. In a large skillet over medium heat, warm oil and saute garlic, onion, and mushrooms until soft. Place escarole on top of vegetables in the skillet, and cover until the escarole is wilts. Stir in tomato sauce and beans. Season with oregano and sugar, and salt and pepper to taste. Simmer over low heat for approximately 15 to 20 minutes.
  3. Mix the cooked pasta into the sauce. Mix in 1 cup of the reserved pasta water; stir in more if necessary to achieve desired consistency.
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Reviews

6
  1. 8 Ratings

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This was a delicious and healthy meal. I did not add the extra pasta water but did add freshly grated parmesan cheese.

We love this recipe, it tastes great and is nutritious and healthy to boot, how can you beat that?

I made this recipe for work and had to quadruple it for the size of the group I had. I only used 6 cans of cannellini beans and 2 pounds of pasta, but it was way too much pasta in my opinion, i...