Pasta e Fagioli

This dish has 2 parts: Soup and Pasta.

Cooking Method: Freezer to Stovetop

Soup:

1. Add 3 cups water and soup mix to a medium saucepan.
2. Bring to a boil.
3. Lower heat and simmer 20 minutes.
4. Add pasta and cook approximately 8 minutes, until pasta reaches desired doneness.
5. If soup thickens too much as pasta cooks, add another cup of water and adjust salt if needed.

Internal temp: 165°F.

Serving Suggestions: Serve with crusty French bread and a green salad. Merlot.

Please Note: Cooking times are estimates and vary based on your actual stovetop, pan, item thickness, and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant-read pocket thermometers – they are inexpensive, convenient, and very easy to use.

Per Serving: 230 cal, 5g fat, 1g saturated fat, 37g carbohydrates, 7g fiber, 11g protein. Assumes 5 servings.

Contains: Wheat. Dairy.

At-Home Gluten-Free Modification: Omit our pasta and substitute your favorite small gluten-free pasta, such as elbows or small shells. Cooked rice may also be used.

Ingredients: crushed tomato, Great Northern beans, ditalini pasta, tomato sauce, chopped bacon, diced onion, diced celery, parmesan cheese, chicken base, olive oil, parsley, garlic, red pepper flakes, salt, pepper, spices.

Please Note: Because Dinner Done dishes are hand-crafted, exact information may vary. Serving size: 5 servings per entrée used to calculate nutritional information.