Pasta Fagioli My Way
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
19oz (2 1/3 cups) canned cannellini beans, drained (reserve liquid)1/4 cup water, divided1 small onion, minced5 cloves garlic, minced 1 tbsp dried sage1 tsp dried rosemary3 tbsp tomato paste Reserved bean-cooking liquid + water to equal 4 cups3 cups (about 7 oz) chopped curly kale1 cup dried whole wheat macaroni1 tsp Tabasco
Combine 1/2 cup of the cooked beans and 2 tbsp of water in a food processor until smooth. Set aside.
Cook onion in the remaining 2 tbsp water until soft and translucent, about 3 to 4 minutes.
Add garlic, sage, and rosemary, and cook for 1 minute, stirring constantly.
Add bean liquid and water and let simmer for 20 minutes.
Stir in kale, remaining beans, pasta and bean puree, and season with pepper sauce.
Cook 5 minutes, until pasta is al dente and beans are hot.
Adjust salt and pepper if necessary and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
Cook onion in the remaining 2 tbsp water until soft and translucent, about 3 to 4 minutes.
Add garlic, sage, and rosemary, and cook for 1 minute, stirring constantly.
Add bean liquid and water and let simmer for 20 minutes.
Stir in kale, remaining beans, pasta and bean puree, and season with pepper sauce.
Cook 5 minutes, until pasta is al dente and beans are hot.
Adjust salt and pepper if necessary and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 273.5
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 513.7 mg
- Total Carbs: 53.2 g
- Dietary Fiber: 10.4 g
- Protein: 15.4 g
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