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Pasta e Fagioli



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  • 8 cups fat free, low sodium chicken broth
  • 2 cans (15 oz each) cannelini beans, rinsed and drained
  • 3 carrots, sliced
  • 3 cloves garlic, sliced
  • 2 cups (8oz) ditalini or small pasta
  • 3 tbsp grated Parmesan cheese
  • 3 tbsp chopped, fresh parsley


Servings 6


Step 1

1. Place broth, beans, carrots and garlic in slow cooker. Cover. Cook on low for 4 hours
2. Stir in pasta and cook until tender, 1-2 hours more
3. Garnish with Parmesan and parsley


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