Pasta E Fagiole Lite |
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| Ingredients: | ||||||||||||||||||||||||||
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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) |
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| Preparation: | ||||||||||||||||||||||||||
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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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