Pasta E Fagioli Recipe


Main Ingredient


 Bacon strip/1 tablespoon olive oil4 , chopped
 Spanish onion1 Medium, chopped
 Celery stalks2 , chopped
 Carrots2 , chopped
 Garlic2 Clove (10 gm), finely chopped/pressed
 Ginger slice1 , finely chopped
 Crushed red pepper flakes1⁄2 Teaspoon
 Canned chunky style tomatoes28 Ounce (1 Can)
 Chicken stock/Vegetable stock3 Cup (48 tbs)
 Dried rosemary/1 tablespoon fresh rosemary1 Teaspoon
 Pasta2 Cup (32 tbs) (Medium-Sized Shaped Such As Penne, Rigatoni, Or Conchiglie)

Nutrition Facts

Serving size: Complete recipe

Calories 1389 Calories from Fat 227

% Daily Value*

Total Fat 25 g38.5%

Saturated Fat 7.6 g38.2%

Trans Fat 0 g

Cholesterol 33.4 mg

Sodium 5989.9 mg249.6%

Total Carbohydrates 224 g74.7%

Dietary Fiber 23.6 g94.5%

Sugars 74.8 g

Protein 61 g121.5%

Vitamin A 525.5% Vitamin C 232.3%

Calcium 64.4% Iron 115.3%

*Based on a 2000 Calorie diet


1. Cook the bacon in a stockpot over medium-low heat until rendered of all fat. Discard all but 1 tablespoon of the bacon fat. Remove the bacon from pan and reserve it for later use. Or, if you are not using bacon, heat oil over medium-low heat.
2. Place the onion, celery, carrots, garlic, and ginger in the pot, and cook until the vegetables are tender, about 20 minutes.
3. Add the crushed red pepper flakes, tomatoes, and stock. If you are using dried rosemary, add it now. Raise heat to medium high and bring to a low boil. Reduce heat to low and cook for 1 hour.
4. Add the beans and reserved bacon and cook until heated through, about 5-10 minutes.
5. While the beans are cooking, bring a large pot of water to boil. Cook the pasta until al dente and drain. Just before serving, add pasta to bean mixture and sprinkle with fresh rosemary, if desired.