Name: Pasta e fagioli
Total time: 1 h
Yield: 5 servings
Ingredients: 2 tbsp olive oil, divided; 1 cup whole-wheat elbow macaroni, dry (122 g); 1 medium onion, diced; 2 medium carrots, diced; 2 medium celery stalks, diced; 1 tsp garlic powder; 2 tbsp no-salt-added tomato paste; 1 tsp dried oregano; 1 tsp dried thyme leaves; ¼ tsp red pepper flakes; ½ tsp black pepper; 1 can (14.5 oz) no-salt-added diced tomatoes, with their juice; 3 cups no-salt-added cannellini beans (two 15 oz cans), drained and rinsed; 5 cups water; ¾ tsp salt; 5 cups loosely packed chopped Swiss chard (about 5 leaves), stems trimmed; 2 tbsp grated Parmesan (for a vegetarian dish, use a parmesan-style cheese made with microbial rennet); 1 tbsp red wine vinegar

Ingredients

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2 tbsp olive oil, divided
1 cup whole-wheat elbow macaroni, dry
1 medium onion, diced
2 medium carrots, diced
2 medium celery stalks, diced
1 tsp garlic powder
2 tbsp no-salt-added tomato paste
1 tsp dried oregano
1 tsp dried thyme leaves
¼ tsp red pepper flakes
½ tsp black pepper
1 can (14.5 oz) no-salt-added diced tomatoes, with their juice
3 cups no-salt-added cannellini beans (two 15 oz cans), drained and rinsed
5 cups water
¾ tsp salt
5 cups loosely packed chopped Swiss chard (about 5 leaves), stems trimmed
2 tbsp grated Parmesan (for a vegetarian dish, use a parmesan-style cheese made with microbial rennet)
1 tbsp red wine vinegar

Method

Nutrition

Estimated

Per bowl (about 2 cups) · serving size 1 of 5

Calories342

Total fat	7.5 g
Saturated fat	1.3 g
Sodium	513 mg
Total carbohydrate	56.3 g
Dietary fiber	13.0 g
Total sugars	6.6 g
Protein	16.7 g

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