Pasta Fagioli
Started out as just an idea of how I wanted to make some soup. Turned into more of a casserole, but not a casserole since it is all done on the stove.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
- 1 teaspoon onion powder
- 1 tablespoon dried basil
- 1 tablespoon garlic salt
- 2 stalks celery chopped
- 10 cups chicken stock
- 1 pound pasta uncooked
- 2 medium carrots chopped
- 1 whole zucchini chopped
- 1 teaspoon italian spice blend
- 1/4 teaspoon dried chili pepper flakes
- 1 can tomatoes, diced
- 2 cans white beans
- Carbohydrate 75.3932584161389 g
- Cholesterol 79.1870717036218 mg
- Fat 11.5635508848103 g
- Fiber 1.82423958545277 g
- Protein 29.851909858311 g
- Saturated Fat 2.8538254686059 g
- Serving Size 1 1 Serving (1101g)
- Sodium 2359.70121435967 mg
- Sugar 73.5690188306861 g
- Trans Fat 1.30638482362602 g
- Calories 531 calories
I started with fresh chicken stock, if not just heat the stock to boiling. Check to see if it needs a boost with some chicken base. Add in the pasta, celery, and carrots; cook for 5 minutes. Add in the spices, beans, and tomatoes. Heat till all bubbly and if you are adding the zucchini or squash add it now. Cook for another few minutes then serve with grated Parmesan and bread.
