Vegan:Pasta Fagioli With Vegetables

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Pasta Fagioli With Vegetables

 

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Serving Size : 4 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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1 onion

2 green bell peppers

4 carrots

2 tablespoons olive oil

1 can Italian plum tomatoes (28 ounces)

2 cloves garlic

2 cups water

1 teaspoon dried rosemary

1 can chick-peas (19 ounces)

1 pound elbow macaroni (2 cups)

Salt and freshly ground black pepper

 

Finely chop the onion. Core, seed, and finely chop the peppers. Peel and thinly

slice the carrots.

 

Heat the olive oil in a medium-size saucepan over medium heat. Add the onions,

peppers, and carrots; cook covered over low heat until tender, about 10 minutes.

 

Add the tomatoes with their juices to the pan and break them up against the side

of the pan with a wooden spoon. Peel the garlic and drop the cloves into the

pan. Add the water and rosemary. Simmer covered over low heat until all the

vegetables are soft, about 15 minutes.

 

Rinse and drain the chick-peas and add them to the pan. Simmer until the

chick-peas are heated through and the flavors are well blended, about 10 minutes

more.

 

Add the pasta to the pan, cover, and cook over medium heat until the pasta is

tender, about 10 minutes.

 

 

 

 

 

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Per Serving (excluding unknown items): 120 Calories; 7g Fat (50.1% calories from

fat); 2g Protein; 14g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 31mg

Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Vegetable; 1 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0