Publix Simple Meals

Pasta Fagioli and Romano Bread

Pasta Fagioli and Romano Bread
Total Time:
35 Minutes
Active Time:
35 minutes

Cooking Sequence

-- Prepare bread through step 1 - 5 minutes

-- Prepare soup through step 2 - 15 minutes

-- Complete both and serve - 15 minutes

Pasta Fagioli


3 slices salt pork (3 oz)

1 tablespoon olive oil

1 tablespoon roasted garlic

1 (10-oz) bag frozen seasoning blend (diced onions, bell peppers, celery)

1/2 cup matchstick carrots

1 teaspoon Italian seasoning

1/4 teaspoon cracked black pepper

1 (32-oz) box reduced-sodium chicken broth

2 (15.8-oz) cans great Northern beans (undrained)

1/4 cup sun-dried tomato pesto

1 cup ditalini pasta


-- Cut salt pork into small pieces.


1. Preheat large saucepan on medium-high 2-3 minutes. Place olive oil in pan, then add salt pork; cook and stir 2 minutes or until salt pork begins to melt.

2. Stir in garlic and seasoning blend; cook and stir 4 minutes or until browned. Stir in remaining ingredients (except pasta) and cover; bring to a boil.

3. Stir in pasta and cover; return to boiling. Remove lid and reduce heat to medium; simmer 8-10 minutes or until pasta is tender. Serve.

Romano Bread


1 (16-oz) loaf frozen garlic bread

2 tablespoons pine nuts

1 tablespoon grated Romano cheese

1 teaspoon Italian seasoning


-- Preheat oven to 400°F.

-- Arrange bread halves (butter side up) on baking sheet.


1. Chop pine nuts finely; sprinkle over bread with cheese and seasoning.

2. Bake 12-15 minutes or until golden. Slice and serve.

Aprons Advice

-- Complete your meal with a Caesar salad and coconut cake for dessert.

-- Use a clean knife/cutting board, for slicing the bread, to avoid cross-contamination from the raw meat.

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Pasta Fagioli and Romano Bread

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Pasta Fagioli

CALORIES (per 1/6 recipe) 370kcal; FAT 16g; CHOL 15mg; SODIUM 860mg; CARB 41g; FIBER 10g; PROTEIN 14g; VIT A 35%; VIT C 4%; CALC 6%; IRON 15%

Romano Bread

CALORIES (per 1/6 recipe) 180kcal; FAT 8g; CHOL 0mg; SODIUM 210mg; CARB 22g; FIBER 1g; PROTEIN 5g; VIT A 2%; VIT C 0%; CALC 2%; IRON 4%

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