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Pasta e Fagioli Recipe

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This recipe for Pasta e Fagioli is from The Nedostup Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 Tbsp. Kraft Olive Oil Vinaigrettes - Parmesan Pesto
2 carrots, chopped
1 onion, chopped
2-1/2 cups vegetable broth
1 cup elbow macaroni, uncooked
1 can (15.5 oz.) cannellini beans, rinsed
1 can (14.5 oz.) diced tomatoes with basil, garlic and oregano, undrained
1/4 tsp. crushed red pepper
1 cup Finely Shredded Italian Five Cheese Blend, divided
Directions:
Directions:
Heat vinaigrette in Dutch oven on medium heat. Add carrots and onions; cook 4 to 5 min. or until crisp-tender, stirring frequently.

Stir in broth and macaroni. Bring to boil; cook 5 min., stirring occasionally. Add beans, tomatoes and crushed pepper; stir. Cook 5 min. or until macaroni is tender and soup is heated through, stirring frequently. Stir in 1/2 cup cheese; top with remaining cheese.
Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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