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Pasta e Fagioli

Adapted from FruitsandVeggiesMatter.gov, Centers for Disease Control and Prevention, Produce for Better Health Foundation

En Español (Spanish Version)

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 TOP

Servings	8
Preparation Time	30 minutes

Cups of Fruits and Vegetables Per Person: 2.0

Ingredients and Preparation TOP

Ingredients	Measures
Olive oil	2 tablespoons
Chopped onion	1 cup
Garlic cloves, minced	2
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
Heat oil in large pot or Dutch oven over medium heat until hot; add onion and garlic.
Cook until onion is translucent.
Stir in tomatoes with liquid, broth, water, beans, parsley, basil, pepper, oregano, and rosemary.
Bring to a boil, stirring occasionally, and then reduce heat to low.
Simmer, covered for 10 minutes.
Add pasta and simmer for 10 to 12 minutes until pasta is tender.
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.

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