Directions:
- Heat 2 tablespoons olive oil until hot in a large skillet over medium heat. Add garlic, onion, carrot, parsley, basil, oregano and red pepper. Saute until onions become tender.
- Stir in the tomatoes plus 1/2 cup of their can juices. Season to taste with salt and pepper. Reduce heat to medium-low. Cover and stir frequently for 10 minutes or until the carrots are tender. Stir in the cannellini beans, cover and simmer for 20 minutes.
- Cook pasta in 4 quarts of boiling salted water until al dente. Drain and toss pasta with 2 tablespoons olive oil and Parmesan cheese. Add pasta to cannellini bean mixture and toss to combine. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 480.2 Kcal (2011 kJ) | ||
| Calories from fat | 216.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.04g | 37% | |
|---|---|---|---|
| Cholesterol | 42.91mg | 14% | |
| Sodium | 252.51mg | 11% | |
| Potassium | 538.7mg | 11% | |
| Total Carbs | 51.74g | 17% | |
| Sugars | 6.84g | 27% | |
| Dietary Fiber | 7.97g | 32% | |
| Protein | 15.11g | 30% | |
| Vitamin C | 29.1mg | 48% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 3.1mg | 17% | |
| Calcium | 153.3mg | 15% | |
| Amount Per 100 g | |||
| Calories | 104.47 Kcal (437 kJ) | ||
| Calories from fat | 47.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.23g | 37% | |
|---|---|---|---|
| Cholesterol | 9.34mg | 14% | |
| Sodium | 54.93mg | 11% | |
| Potassium | 117.19mg | 11% | |
| Total Carbs | 11.26g | 17% | |
| Sugars | 1.49g | 27% | |
| Dietary Fiber | 1.73g | 32% | |
| Protein | 3.29g | 30% | |
| Vitamin C | 6.3mg | 48% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 0.7mg | 17% | |
| Calcium | 33.4mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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