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> Recipes > Pasta Fagioli
PASTA FAGIOLIVisit The Healthy Living Bookshelf:
Ingredients1 cup (180g) dried kidney beans 6 cups (1.4L) water 1 tsp (5mL) olive oil 1 onion, finely chopped 4 cloves garlic, minced 1 carrot, thinly sliced 1 green pepper, chopped 2 cups (490g) canned stewed tomatoes 1 tsp (6g) salt (sea salt if on a corn-free diet*) 8 ounces (230g) pasta elbows, shells or macaroni 3 Tbsp (8g) fresh basil, chopped, or 1 Tbsp (6g) dried basil  DirectionsSoak beans overnight. Drain off soaking water, rinse beans and drain again. Put soaked beans into a large, heavy-bottomed soup pot with 6 cups water. Bring to a boil, lower heat and simmer 1 1/2 to 2 hours until beans are tender. Drain excess liquid, leaving just enough to make a gravy-like sauce. Sauté onions, garlic, carrots and green pepper. Add vegetables, tomatoes and salt to beans and simmer 20 minutes. In a separate pot, bring 2 quarts (1.9L) of salted water to a boil and cook pasta until al dente. Drain and rinse well. Gently stir pasta and basil into the beans and serve |
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