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Pasta E Fagioli

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Related tags
soups nut free vegetarian lunch italian
Nutrition per serving    (USDA % daily values)
CAL
389
FAT
51%
CHOL
31%
SOD
21%

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Ingredients for 6 servings

1 (13.5 ounce) box whole wheat medium pasta shells

Kosher salt and freshly ground pepper or 1/4 -1/2 teaspoon crushed red pepper flakes

1/4 cup sun-dried tomato pesto, optional

1 head escarole, washed and leaves finely shredded (about 12 ounces)

3 cups cooked borlotti beans

1 cup freshly grated parmesan cheese

1 small onion, chopped

2 ribs celery, chopped

6 large sage leaves

1/4 cup extra-virgin olive oil, plus extra for drizzling

4 garlic cloves

1 tablespoon fresh thyme leaves

2 medium carrots, chopped

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