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