lf - pasta e fagioli

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Pasta e Fagioli

 

Recipe By :Jennifer Raymond

Serving Size : 10 Preparation Time :0:00

Categories : Soups Wellness

 

Amount Measure Ingredient -- Preparation Method

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

1/2 cup water or vegetable stock

2 onions -- chopped

1 large bell pepper -- diced

2 carrots -- sliced

2 celery stalks -- sliced

1/2 pound (about 2 cups) mushrooms -- sliced

15 ounce canned chopped tomatoes

15 ounce canned kidney beans -- drained

1/2 teaspoon paprika

1/2 teaspoon black pepper

2 tablespoons low-sodium soy sauce

8 ounces rigatoni (or similar pasta)

 

In a large pot, heat the water or stock. Braise the onions for 3 minutes, then

add the pepper, carrots, and celery and cook for 5 minutes over medium heat. Add

the mushrooms, then cover the pan and cook an additional 7 minutes, stirring

occasionally. Add the tomatoes, kidney beans, paprika, pepper, and soy sauce,

then cover and cook 10 to 15 minutes.

 

Cook the pasta in a large pot of boiling water until just tender. Rinse and

drain, then add it to the vegetable mixture.

 

Nutrition information per 1-1/2 - cup serving: 147 calories, 6.5 grams protein,

29 grams carbohydrate, 0.4 grams fat, 2 percent of calories from fat, 0

milligrams of cholesterol, 137 milligrams sodium.

 

Cuisine:

" Vegetarian "

Source:

" Eat Right, Live Longer by Neal D. Barnard, M.D.; recipes by Jennifer

Raymond. "

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Per Serving (excluding unknown items): 155 Calories; 1g Fat (4.7% calories from

fat); 7g Protein; 31g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 284mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fat.

 

 

Nutr. Assoc. : 1582 0 0 0 0 4204 20183 0 0 0 0 310

 

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