Pasta - Ann's Pasta Fazool

[Guest guest]

* Exported from MasterCook *

 

Ann's Pasta Fazool

 

Recipe By :Lean Bean Cuisine - Jay Solomon

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup dried navy beans or other small white

beans -- soaked and drained

7 to 8 cups water

2 tablespoons olive oil

1 medium onion -- diced

1 cup diced celery

8 mushrooms -- sliced

2 cloves garlic -- minced

3 plum tomatoes -- coarsely chopped

1 white potato -- scrubbed and cut into 3/4-inch pieces

1 large carrot -- coarsely chopped

1 tablespoon dried basil

1 tablespoon dried oregano

1 teaspoon salt

1/4 teaspoon dried red pepper flakes

1 cup uncooked pasta elbows, spirals, or shells

3 tablespoons tomato paste

1/4 to 1/2 cup grated Parmesan cheese

 

Combine the beans and wate in a stockpot and cook for 1 hour, until the beans

are tender. Drain, reserving 5 cups of the cooking liquid, and set aside.

Heat the oil in a large saucepan and add the onion, zucchini, celery, mushrooms,

and garlic. Saute for 7 minutes. Add the tomatoes, potato, carrot, beans,

reserved cooking liquid, and dried seasonings and simmer for 15 to 20 minutes.

Stir in the pasta and tomato paste and simmer for another 15 to 20 minutes,

until the pasta is al dente. Ladle into soup bowls and sprinkle with the

cheese. Serve with Italian bread.

 

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 146 Calories (kcal); 8g Total Fat; (43% calories from fat); 3g

Protein; 19g Carbohydrate; trace Cholesterol; 690mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0