Pasta Fagioli My Way

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Pasta Fagioli My Way calories by ingredient


Introduction

My vegan, low-fat way of making an Italian classic, using a combo of pureed beans and tomato paste with curly kale to hearty it up and whole-wheat pasta for nutrition. My vegan, low-fat way of making an Italian classic, using a combo of pureed beans and tomato paste with curly kale to hearty it up and whole-wheat pasta for nutrition.
Number of Servings: 4

Ingredients

    19oz (2 1/3 cups) canned cannellini beans, drained (reserve liquid)
    1/4 cup water, divided
    1 small onion, minced
    5 cloves garlic, minced
    1 tbsp dried sage
    1 tsp dried rosemary
    3 tbsp tomato paste
    Reserved bean-cooking liquid + water to equal 4 cups
    3 cups (about 7 oz) chopped curly kale
    1 cup dried whole wheat macaroni
    1 tsp Tabasco

Directions

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.