Bertolli Pasta Fagioli

  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 8 servings
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Ingredients

2 tsp. olive oil

1 large onion, chopped

2 medium carrots, peeled and chopped

2 stalks celery, chopped

3 cloves garlic, finely chopped

1 jar Bertolli® Vineyard Premium Collections Fire Roasted Tomato with Cabernet Sauvignon Sauce

4 cups water

1 can (15.5 oz.) low sodium red kidney or cannellini beans, rinsed and drained

4 oz. whole wheat elbow macaroni, cooked and drained

Directions

Heat olive oil in 4-quart saucepot over medium heat and cook onion, carrots and celery, stirring occasionally, 10 minutes or until tender. Stir in garlic and cook 1 minute. Stir in Sauce, water and beans and simmer 10 minutes. Stir in macaroni. Serve, if desired, with crushed red pepper.

Cost per recipe*: $7.03.

Cost per serving*: $.88.

*Based on average retail prices at national supermarkets.

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Pasta and Beans: Pasta e Fagioli

Pasta e Fagioli

Pasta e Fagioli

Pasta e Fagioli

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