Recipe Details
Ingredients
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1(14.5 ounce) canpeeled and diced tomatoes
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1teaspoonolive oil
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2(15.5 ounce) cansgarbanzo beans
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salt and pepper to taste
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2sprigsfresh rosemary
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1cupacini di pepe pasta
Cooking Directions
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Combine the tomatoes, olive oil and 1 1/2 cans of the beans in a large saucepan. Bring to a boil. Puree the remaining 1/2 can of garbanzo beans using a blender or food processor, and stir into the saucepan. Place the sprigs of rosemary into the pan without breaking off the leaves. The sprigs will be removed before serving.
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Add acini de pepe pasta and simmer until pasta is soft, stirring gently to prevent sticking. Remove rosemary, and season with salt and pepper.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories502 | |
| % Daily Value * | |
| Total Fat 5g |
6% |
| Saturated Fat 1g |
3% |
| Sodium 822mg |
36% |
| Total Carbohydrate 95g |
35% |
| Dietary Fiber 12g |
43% |
| Total Sugars 4g |
|
| Protein 19g |
38% |
| Vitamin C 16mg |
18% |
| Calcium 115mg |
9% |
| Iron 7mg |
41% |
| Potassium 598mg |
13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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