Healthy Recipes

Pasta e Fagioli
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Servings: 8
Ingredients and Preparation
Ingredients Measures
Olive oil 2 tablespoons
Chopped onion 1 cup
Garlic cloves, minced
No salt added stewed tomatoes, undrained 2 cans (14½ ounces each)
Low sodium vegetable broth 1 can (15 ounces)
Water 3 cups
Cannellini beans, drained 1 can (15 ounces)
Red kidney beans, drained 1 can (15 ounces)
Green pepper, diced 1 cup
Fresh parsley, chopped ¼ cup
Basil leaves 1 teaspoon
Black pepper ¼ teaspoon
Oregano ½ teaspoon
Rosemary 1 teaspoon
Uncooked small shell pasta 4 ounces


Directions
  1. Heat oil in large pot or Dutch oven over medium heat until hot; add onion and garlic.
  2. Cook until onion is translucent.
  3. Stir in tomatoes with liquid, broth, water, beans, parsley, basil, pepper, oregano, and rosemary.
  4. Bring to a boil, stirring occasionally, and then reduce heat to low.
  5. Simmer, covered for 10 minutes.
  6. Add pasta and simmer for 10 to 12 minutes until pasta is tender.
  7. Serve immediately with whole wheat bread and side salad.

Diabetic Exchange
Fruit: 0; Vegetables: 2; Meat: 0; Milk: 0; Fat: 1; Carbs: 2; Other: 0


Nutrition Facts
Serving Size 1/8 recipe
Calories 230
Calories from Fat 40
Total Fat 5 g
Saturated Fat 1 g
Cholesterol 0 mg
Sodium 140 mg
Total Carbohydrate 38 g
Dietary Fiber 9 g
Sugars 7 g
Proteins 10 g
Vitamin A 15% DV
Vitamin C 45% DV
Calcium 6% DV
Iron 15% DV
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June 2015

A meta-analysis found that mothers participating in a prenatal exercise group were less likely to have a large newborn, less likely to need a cesarean section, and no more likely to have a low birthweight baby than those who did not exercise. The study supports proper prenatal care advice which advocates for mothers to exercise during pregnancy if allowed by the physician.

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