posted by Terrytx 09-11-98 3:07 PM
* Exported from MasterCook *
Pasta e Fagioli
Recipe By : Cooking Light-3/98
Serving Size : 8 Preparation Time :0:00
Categories : Low Fat Soups And Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound dried navy beans
1 tablespoon olive oil
1 cup chopped onion
1/2 cup sliced carrot
1/2 cup chopped celery
2 cloves garlic -- crushed
1 (28 oz.) can diced tomatoes -- undrained
9 cups water
1/4 teaspoon crushed red pepper
1 bay leaf
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary
2 cloves garlic -- crushed
3/4 cup uncooked med. elbow macaroni -- (about 4 oz.)
1 cup chopped fresh flat leaf parsley
1/4 teaspoon black pepper
3/4 cup grated fresh Parmesan cheese -- (3 oz.)
Sort and wash beans, and place in a large Dutch oven. Cover with water to 2" above beans; bring to a boil, and cook 2 minutes. Remove beans from heat; cover and let stand for 1 hour. Drain beans in a colander.
Heat oil in pan over medium heat until hot. Add onion, carrot, and celery, and saute 5 minutes or until tender. Add 2 garlic cloves; cook 1 minute. Add tomatoes; bring to a boil. Cover, reduce heat, and simmer for 10 minutes, stirring
occasionally.
Add beans, 9 cups water, red pepper, and bay leaf, and bring to a boil. Cover, reduce heat, and simmer for 1 hour and 50 minutes. Add salt. oregano, thyme, rosemary, and 2 cloves garlic; cover and simmer 25 minutes or until beans are tender. Discard bay leaf.
Place 2 cups bean mixture in a food processor; process until smooth. Return bean puree to pan, and stir well. Add pasta; cook 7 minutes or until pasta is done.
Remove from heat; stir in parsley and black pepper.
Ladle into bowls, and sprinkle with cheese.
1-1/2 cups soup with 1-1/2 tbl cheese= 339 cal, 5.5 g fat, 19.8 g pro, 54.6 g carb, 7 mg chol, 626 mg sod