Pasta e Fagioli

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Pasta e Fagioli is a diabetic friendly recipe.

Pasta e Fagioli
Pasta e Fagioli

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Serves 4
Pasta e Fagioli - Every spoonful of this company-special soup is packed with colorful veggies, whole grain pasta, and cannellini beans. With shredded Parmesan cheese and chopped prosciutto, no one will be able to tell this yummy soup is low in fat!

This is the classic Italian soup recipe (pasta and beans in a tomato base), though we've reduced the sodium and swapped in whole-grain pasta. Tailor it to your taste with anchovy and crushed red pepper as desired.

Try these other diabetic recipes: Roasted Brussels Sprouts, Mushroom Scrambled Eggs or Broiled Rainbow Trout with Fresh Tomato.

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Prep Time
35 min
Cook Time
20 min
Total Time
55 min
Prep Time
35 min
Cook Time
20 min
Total Time
55 min
Ingredients
  1. 1 tablespoon olive oil
  2. 2 ounces prosciutto or turkey bacon, chopped
  3. 2 cups chopped Onions
  4. ½ cup chopped celery
  5. ½ cup chopped carrot
  6. 2 tablespoons bottled minced garlic
  7. 1 tablespoon dried oregano, crushed
  8. 1 teaspoon anchovy paste (optional)
  9. 1 teaspoon crushed red pepper
  10. 2 (14 ounce) cans reduced-sodium chicken broth
  11. 1 (28 ounce) can no-salt-added diced tomatoes, undrained
  12. 1 cup whole grain medium pasta shells
  13. 2 (15 ounce) cans no-salt-added cannellini beans (white kidney beans), rinsed and drained
  14. ½ cup snipped fresh parsley
  15. 2 tablespoons lemon juice
  16. ¼ cup finely shredded Parmesan cheese
Instructions
  1. In a Dutch oven, heat oil over medium-high heat. Add prosciutto; cook for 2 to 3 minutes or until crisp. Using a slotted spoon, transfer prosciutto to paper towels; let drain. Set aside.
  2. Add onions, celery, carrot, and garlic to the Dutch oven; cook over medium heat for 3 to 4 minutes or until softened, stirring frequently.
  3. Stir in oregano, anchovy paste (if desired), and crushed red pepper. Cook and stir for 1 minute. Add broth, tomatoes, and pasta shells.
  4. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until pasta is tender. Meanwhile, use a fork to mash one can of the beans.
  5. Stir the whole and mashed beans into pasta mixture. Simmer about 5 minutes or until heated through. Stir in parsley and lemon juice. Immediately ladle into serving bowls.
  6. Sprinkle with Parmesan and the prosciutto. Serve.
Notes
  1. Nutritional Information

  2. Serving size: 1 cup
  3. Per serving: 235 calories; 5 g fat(1 g sat); 9 g fiber; 35 g carbohydrates; 13 g protein; 19 mcg folate; 2 mg cholesterol; 7 g sugars; 2,123 IU vitamin A; 18 mg vitamin C; 117 mg calcium; 3 mg iron; 490 mg sodium; 410 mg potassium
  4. Nutrition Bonus: Vitamin A (42% daily value), Vitamin C (30% dv)
  5. Carbohydrate Servings: 2½
  6. Exchanges: 1 vegetable, 2 starch, 1 lean meat, ½ fat
Adapted from Eating Well
Adapted from Eating Well
Going My Wayz https://www.goingmywayz.com/

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