Lemon Pasta E Fagioli

1. Heat oil in large pot and saute onions, garlic, peppers, celery, and potato for 5 minutes.

2. Add beans and tomatoes and cook for 15 minutes.

3. Crush about a 1/4 cup of the beans to get it to a nice and thick consistencey.

4. Add lemon juice, parsley, oregano, rosemary and pasta and cook unti pasta is done.

5. Season with salt and pepper.

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Nutrient	Quantity
Total fats	43.293 g
Protein	50.6899 g
Carbohydrates	31.5896 g
Energy	702.442 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3943 g
Water	716.0161 g
Aspartic acid	0.724 g
Calcium, Ca	413.2761 mg
Lutein + zeaxanthin	911.1854 g
Fiber, total dietary	5.516 g
Fatty acids, total saturated 22:0	0.0524 g
Carotene, beta	1589.0809 g
Niacin	5.6253 mg
Vitamin A, RAE	204.6638 g
Arginine	0.2636 g
Riboflavin	0.7242 mg
Tocopherol, beta	0.0906 mg
Fatty acids, total polyunsaturated 15:0	0.0041 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0344 g
Fatty acids, total saturated 20:1	0.1268 g
Glutamic acid	1.9158 g
Sodium, Na	253.5148 mg
Fatty acids, total saturated 16:1 undifferentiated	0.5449 g
Total lipid (fat)	43.293 g
Manganese, Mn	0.7317 mg
Fructose	6.7823 g
Proline	0.1319 g
Fatty acids, total saturated 16:0	4.9481 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0891 g
Sucrose	1.0535 g
Choline, total	188.0092 mg
Sugars, total	15.2797 g
Serine	0.1607 g
Fatty acids, total saturated 10:0	0.0099 g
Fatty acids, total saturated 18:0	0.9042 g
Fatty acids, total saturated 20:4 undifferentiated	0.1179 g
Vitamin B-6	0.8914 mg
Selenium, Se	42.4051 g
Ash	8.0822 g
Fatty acids, total saturated 18:1 undifferentiated	29.1322 g
Pantothenic acid	0.4628 mg
Phenylalanine	0.1701 g
Copper, Cu	0.845 mg
Betaine	0.3315 mg
Thiamin	0.7336 mg
Retinol	68.0002 g
Methionine	0.038 g
Iron, Fe	6.5078 mg
Carbohydrate, by difference	31.5896 g
Phosphorus, P	547.0138 mg
Folate, total	173.0925 g
Tocopherol, gamma	0.8184 mg
Fatty acids, total saturated 4:0	0.0002 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0521 g
Lycopene	32923.4033 g
Alanine	0.1672 g
Cholesterol	113.3336 mg
Valine	0.1556 g
Fatty acids, total saturated 18:2 undifferentiated	4.2335 g
Glycine	0.1481 g
Carotene, alpha	4.0688 g
Glucose (dextrose)	6.9506 g
Fatty acids, total saturated 14:0	0.016 g
Zinc, Zn	3.1941 mg
Isoleucine	0.1304 g
Tocopherol, delta	0.0144 mg
Fatty acids, total saturated 12:0	0.0046 g
Fatty acids, total polyunsaturated	4.9007 g
Fatty acids, total saturated 14:1	0.0009 g
Fatty acids, total polyunsaturated 17:1	0.0506 g
Leucine	0.1963 g
Tocotrienol, alpha	0.0395 mg
Vitamin A, IU	2934.967 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0272 g
Folate, DFE	173.0925 g
Tryptophan	0.0541 g
Vitamin C, total ascorbic acid	301.9243 mg
Phytosterols	109.518 mg
Fatty acids, total polyunsaturated 16:1 c	0.0002 g
Galactose	0.3094 g
Fatty acids, total polyunsaturated 18:1 c	0.0321 g
Fatty acids, total saturated 20:0	0.1679 g
Tyrosine	0.0865 g
Vitamin B-12	2.2667 g
Vitamin K (phylloquinone)	187.2691 g
Fatty acids, total saturated	6.1255 g
Histidine	0.0914 g
Fatty acids, total monounsaturated	29.8562 g
Threonine	0.1595 g
Folate, food	173.0925 g
Fatty acids, total polyunsaturated 17:0	0.009 g
Cryptoxanthin, beta	7.8412 g
Vitamin E (alpha-tocopherol)	8.9102 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0748 g
Magnesium, Mg	116.4342 mg
Lysine	0.1997 g
Potassium, K	1777.0617 mg
Cystine	0.0497 g
Fluoride, F	28.5779 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon juice	3 tablespoons	10.065	3.1568	0.1098
Olive oil	3 tablespoons	358.02	0	40.5
Onion	0.5	32	7.472	0.08
Potato	1	0	0	0
Celery	1 stalk	10.24	1.9008	0.1088
Tomato juice	1 can	61.934	12.8604	1.0565
Rosemary	1 tablespoon	2.227	0.3519	0.0996
Parsley	2 tablespoons	2.736	0.4811	0.06
Oregano	0.5 tablespoon	3.975	1.0338	0.0642
Garlic Clove	4	17.88	3.9672	0.06
Bell Pepper	1	201.7338	0	1.1333
jalapeño	1	1.6312	0.3656	0.0208
salt pepper	0	201.7338	0	1.1333
cannellini bean	2 cups	201.7338	0	1.1333
ditalini	0.5 lb	201.7338	0	1.1333