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Pasta e Fagioli

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  • 2 Tbsp. (30 mL) Becel® Oil
  • 1 large bunch Swiss chard, trimmed and coarsely chopped, (about 8 cups/2 L)
  • 3 medium cloves garlic, chopped, (about 1 Tbsp./15 mL)
  • 5 cups (1.25 L) water
  • 1 cup (250 mL) tomato sauce
  • 1 package Knorr® Vegetable Dry Soup Mix
  • 1/2 cup (125 mL) ditalini pasta
  • 1 can (540 mL) white kidney beans, rinsed and drained

NUTRITIONAL INFORMATION

 

Amount per serving

Calories110
Calories from Fat25
Total Fat3g
Saturated Fat0g
Trans Fat0g
Cholesterol0mg
Sodium570mg
Total Carbs16g
Dietary Fiber3g
Sugars3g
Protein4g
Calcium4%
Iron8%
Vitamin C20%
Vitamin A45%

  • 1 Heat Oil in medium saucepan over medium-high heat and cook Swiss Chard and garlic, stirring frequently, until Swiss chard is wilted, about 2 minutes.
  • 2 Add water, tomato sauce and Knorr® Vegetable Dry Soup Mix and bring to a boil over medium-high heat. Stir in pasta; reduce heat and cook, stirring frequently to prevent pasta from sticking to bottom of pan, until pasta is tender, about 10 minutes. Stir in beans and simmer until beans are heated through, about 2 minutes. Garnish, if desired, with grated Parmesan cheese.