PASTA--Pasta Fazool

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* Exported from MasterCook *

 

Pasta Fazool

 

Recipe By :Slow Cooker Cooking, Lora Brody

Serving Size : 6 Preparation Time :0:00

Categories : Pasta & Pasta Sauces Slow Cooker Cooking

 

 

Amount Measure Ingredient -- Preparation Method

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FOR THE BEANS AND PASTA:

1 pound dried cannellini beans -- rinsed, drained &

picked over

1 28 oz can whole peeled tomatoes and juice -- roughly

chopped

3 1/2 cups vegetable broth or vegetarian " beef " broth

1 medium onion -- peeled & chopped

1 medium carrot -- peeled & cut into 1/4 " dice

2 cloves garlic -- peeled & chopped

2 sprigs fresh rosemary

6 sprigs fresh flat-leaf parsley

1/2 teaspoon fennel seeds -- crushed

1 teaspoon dried thyme

1/4 teaspoon freshly ground black pepper

1 teaspoon salt

10 ounces baby spinach leaves -- well-rinsed & patted dry

1 pound small pasta -- such as tiny shells (less than

1/2 " long)

OPTIONAL GARNISHES:

2 tablespoons chopped fresh flat-leaf parsley

1 tablespoon minced fresh rosemary

freshly grated Parmesan cheese, preferably

Parmigiano-Reggiano

3 tablespoons Rosemary-Infused Oil (pg 16), oil from

Caramelized Garlic (pg 40), or extra

virgin olive oil

 

Place the beans in the insert of the slow cooker. Pour the tomatoes

over them, add the broth, onion, carrot, garlic, rosemary and parsley

sprigs, fennel seeds, thyme, pepper, and salt. Stir well and then cover

and cook on high for 4 1/2 hours or until the beans are cooked but not

mushy. Taste, and add more salt and pepper if needed. Turn off the

slow cooker and stir in the spinach leaves. Cover and let the mixture

sit while you cook the pasta.

 

Cook the pasta in a large pot of boiling water. Drain well and return

the pasta to the pot. Pour in the beans and sauce and stir well. Ladle

out portions into large, shallow bowls, and garnish as desired.

 

NOTE: Crush fennel seeds with a mortar and pestle or place them in a

small resealable plastic bag and crush them with a rolling pin or meat

pounder.

 

S(ISBN):

" 0-688-17471-X "

Copyright:

" 2001 "

 

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Per Serving (excluding unknown items): 37 Calories; 1g Fat (12.3%

calories from fat); 2g Protein; 7g Carbohydrate; 3g Dietary Fiber; 0mg

Cholesterol; 394mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1

1/2 Vegetable; 0 Fat.

 

 

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