Guest guest Posted June 8, 2002 Report Share Posted June 8, 2002 * Exported from MasterCook * Pasta Fagioli Recipe By : Family Circle Magazine, 2/12/02, page 144 Serving Size : 6 Preparation Time :0:00 Categories : Beans And Legumes Main Dishes, Vegetarian Pasta, Couscous, Etc. Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 1 small onion -- chopped 1 rib celery with leaves -- finely chopped 2 cloves garlic -- thinly sliced 28 ounces canned crushed tomatoes 1 teaspoon dried basil 1/2 teaspoon dried oregano 1 teaspoon salt 1/4 teaspoon red-pepper flakes 30 ounces canned cannellini beans -- rinsed and drained 1 pound ditalini pasta Makes: 6 servings at 83 cents each. Prep: 10 minutes. Cook: 30 minutes. If desired, serve with grated Parmesan cheese to sprinkle on top of each portion. 1. Heat oil in large deep pot. Add onion and celery; cook over medium-low heat until softened, about 7 minutes. Add garlic; cook 1 minute. 2. Stir in tomatoes, basil, oregano, salt, pepper flakes and beans. Bring to a boil. Lower heat; simmer, covered, 20 minutes. 3. Meanwhile, cook pasta following package directions. Reserve 1 cup cooking water. Drain pasta. Add pasta to bean mixture. Add reserved water (pasta fagioli should be soupy). Nutrient Value Per Serving: 481 calories, 6 g fat (1 g saturated), 17 g protein, 87 g carbohydrate, 9 g fiber, 808 mg sodium, 0 mg cholesterol. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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