Pasta - Pasta Fagiole

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Pasta Fagiole (White Bean & Pasta Soup)

 

Recipe By :Eating Well for Optimum Health - Andrew Weil, M. D.

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 cup dried small white beans

1 tablespoon extra-virgin olive oil

1 large onion -- chopped

6 cloves garlic -- minced

10 cups water or Vegetable Stock

1/2 teaspoon dried rosemary -- crushed

1 cup small pasta, such as orzo or small shells

salt and black pepper to taste

2 tablespoons fresh parsley (optional) -- chopped

1 cup freshly grated Parmesan cheese

additional extra-virgin olive oil

(optional)

 

Wash the beans and allow them to soak in cold water for 8 hours. Drain.

 

In a large soup pot, heat 1 tablespoon of olive oil over medium heat, add the

onion and garlic, and saute until soft.

 

Raise heat to high, add the beans and water or stock, cover, and bring to a

boil. Reduce heat to low, add the rosemary, and simmer 2 hours or until the

beans are of desired tenderness.

 

Raise heat to high, add the pasta, and boil it until it is al dente.

 

Season the soup to taste with salt and pepper, garnish with the chopped parsley,

if desired, and serve accompanied by grated Parmesan cheese and the optional

extra-virgin olive oil.

 

Nutritional benefits: Monounsaturated fat; micronutrients, including fiber in

beans

 

 

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Per serving: 32 Calories (kcal); 2g Total Fat; (63% calories from fat); trace

Protein; 3g Carbohydrate; 0mg Cholesterol; 1mg Sodium

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

Other Carbohydrates

 

 

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