Tuscan Pasta and Bean Stew
Source of Recipe
Adapted sightly from "Mollie Katzen's Vegetable Heaven"
List of Ingredients
Serves 8.
3 c. (about 8 oz.) uncooked small pasta, such as shells or fusilli
1 to 2 tbsp. olive oil
2 c. minced onions
1 tbsp. minced garlic, divided
1 tsp. salt
1 tsp. dried thyme
1 tsp. dried rubbed sage
1 tbsp. dried basil (or 3 tbsp. minced fresh basil)
2 (10-oz.) pkg. frozen chopped spinach, thawed and drained
2 (14 1/2-oz.) cans diced tomatoes, with their liquid
2 (15-or 19-oz.) cans cannellini beans
Freshly ground black pepper
2 or 3 tbsp. grated Parmesan cheese (plus more for passing)
2 tsp. red wine vinegar (plus more for passing)
this quick version
of the Italian favorite pasta e fagioli includes spinach.
Recipe
Cook the pasta according to package directions. Drain and set aside.
Meanwhile, heat the oil in a large pot. Add the onion and half the garlic,
and saute for about 5 minutes over medium heat, stirring often. Add salt,
thyme, sage and dried basil (if using fresh basil, add it later). Saute for
about 10 more minutes.
Add the spinach and tomatoes. Stir, cover and cook over medium heat about 10
minutes, stirring occasionally. Drain the beans; rinse them if desired. Add
beans and cooked pasta (and fresh basil), and heat through. Stir in the
pepper, Parmesan and vinegar. Serve, passing the pepper and additional
Parmesan and vinegar.
Nutrition information per serving:
Calories 284
Carbohydrates 52 g
Protein 13 g
Fat 4 g
including sat. fat 1 g
Cholesterol 1 mg
Sodium 814 mg
Calcium 177 mg
Dietary fiber 11 g
Diabetic exchanges per serving: 1 vegetable exch., 3 bread/ starch exch.,
and 1 fat exch.
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