Pasta e Fagioli
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 Tbls. extra virgin olive oil1 large clove of garlic1 Tbls finely minced parsley (or italian parsley)1 1/4 cup cooked cranberry or red kidney beans (be sure to save 2 C. of their cooking liquid or the liquid from the can)1 can tomatoes pureed with their juice in food processor2 1/2 C. vegetable broth4 oz uncooked macaroni
1. Place a large, heavy pot or dutch oven over medium heat, with the olive oil. Add the minced garlic and parsley and cook, stirring, for 1 minute.
2. Add the beans, with a cup or two of the water in which they have cooked. Add the tomatoes, and bring to a boil. Let cook at a hot simmer, covered, for 30 minutes. Give an occasional stir.
3. Add the vegetable stock and bring to a boil again. Lower heat just slightly, add some Mrs. Dash for seasoning, and stir in the pasta with a wooden spoon. When the pasta is cooked --- about 10 to 12 minutes --- it's ready.
Makes 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user MELQ4GOD.
2. Add the beans, with a cup or two of the water in which they have cooked. Add the tomatoes, and bring to a boil. Let cook at a hot simmer, covered, for 30 minutes. Give an occasional stir.
3. Add the vegetable stock and bring to a boil again. Lower heat just slightly, add some Mrs. Dash for seasoning, and stir in the pasta with a wooden spoon. When the pasta is cooked --- about 10 to 12 minutes --- it's ready.
Makes 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user MELQ4GOD.
Nutritional Info Amount Per Serving
- Calories: 106.0
- Total Fat: 5.0 g
- Cholesterol: 0.0 mg
- Sodium: 596.5 mg
- Total Carbs: 13.5 g
- Dietary Fiber: 3.4 g
- Protein: 2.9 g
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