Pasta E Fagiole Lite
1 cup dry cannellini beans, covered with 2" water, & soaked overnight
1 tablespoon olive oil
3 large garlic cloves, minced
2 onions, chopped
1 rib celery with leaves, chopped, optional
1 carrot, chopped, optional
3 cans (about 14 oz.) each) low salt chicken or vegetable broth
2 bay leaves
1 tablespoon dried oregano
1 teaspoon cracked black pepper, optional
8 oz. small shells, ziti, bow ties, or other short shaped pasta
1 can (16 oz.) stewed tomatoes, sliced
1 tablespoon dried basil leaves
8 oz. light Jarlsberg cheese, shredded (2 cups)
Drain beans. In large saucepan, over medium high heat, heat oil. Add garlic, onion, celery, and carrots. Cook 5 minutes, or until tender, stirring often. Add beans, broth, bay leaves, oregano, and cracked pepper. Bring to a boil. Cover and simmer 1 hour, or until beans are tender. Meanwhile, prepare pasta according to package directions. Drain.
Add tomatoes and basil to beans. Simmer 15 minutes longer. Stir in pasta. Cook 3 minutes longer to heat through. To serve, remove bay leaves and swirl in half the cheese. Pass remaining cheese.
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