Pasta E Fagioli

  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)

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