Pasta E Fagioli

• 1 1/2 c dried navy beans
• 1/2 lb whole wheat pasta
• 3 T olive oil
• 1 c onion, chopped
• 1 c carrots, sliced
• 1 c celery, sliced
• 1/2 t garlic, crushed
• 2 c tomato, peeled and diced
• 1 t dried sage
• 1/2 t dried oregano
• 1/4 t black pepper

1. In large bowl, combine beans with 6 cups cold water. Refrigerate
2. overnight. Next day, turn beans and water into 6 quart kettle.
3. Bring to a boil, reduce heat and simmer covered, about 3 hours or
4. until beans are tender. Stir several times during cooking, drain,
5. reserving about 2 cups of liquid. Cook macaroni. Heat oil in a
6. large skillet. Saute onion, carrot, celery and garlic until soft
7. (about 20 minutes). Do not brown. Add tomato, sage, oregano and
8. pepper. Cover, cook over medium heat, 15 minutes. In large
9. saucepan or kettle, combine beans, macaroni and sauteed
10. vegetables. Add 1 1/2 cups of reserved bean liquid. Bring to a
11. boil, cover, simmer 35 to 40 minutes, stirring several times and
12. adding more liquid if needed.
13. Per Serving:
14. 400 Calories
15. 17 g Protein
16. 8 g Total Fat
17. 1 g Saturated Fat
18. 1 g Polyunsaturated Fat
19. 5 g Monounsaturated Fat
20. 69 g Carbohydrates
21. 13.1 g Fiber
22. 38 mg Sodium
23. 971 mg Potassium
24. 0 mg Cholesterol

beans, whole wheat pasta, olive oil, onion, carrots, celery, garlic, tomato, sage, oregano, black pepper

Taken from www.epicurious.com/recipes/member/views/pasta-e-fagioli-50020453 (may not work)