Pasta e Fagioli
4 t. olive oil
1 onion, chopped
2 celery stalks, chopped
1/2 carrot, sliced
1 slice Canadian bacon, diced
1 (19-oz) can cannellini beans, rinsed and drained
3 c. low-sodium beef broth
1 (28-oz.) can Italian plum tomatoes (no salt added), chopped
1 c. tubetti or elbow macaroni
1/4 t. salt
Freshly ground pepper, to taste
2 T. grated Parmesan cheese
2 T. minced fresh sage, or 1 t. dried
Heat a nonstick saucepan. Swirl in the oil, then add the onion. Saute until golden, then add the celery, carrot, and bacon. Saute until the vegetables are softened. Add the beans, broth, and tomatoes; bring to a boil. Reduce the heat and simmer, stirring frequently, until slightly thickened.
Transfer 1 cup of the beans with a little of the cooking liquid to a food processor or blender and puree; return to the saucepan. Bring to a low boil. Stir in the tubetti, salt, and pepper; cook, stirring frequently, until the pasta is tender but still firm, about 5 minutes. Cool to room temperature; cover and refrigerate several hours or overnight.
Thirty minutes before serving, reheat the soup over low heat, adding 1/2 cup water at a time until the soup reaches the desired consistency. Serve, sprinkled with the cheese and sage.
Serves 4 generously
per serving: 467 cal; 9 g fat; 2 g sat fat; 8 mg chol; 724 mg sodium; 70 g carb; 13 g fiber; 27 g prot; 198 mg calc
4 t. olive oil
1 onion, chopped
2 celery stalks, chopped
1/2 carrot, sliced
1 slice Canadian bacon, diced
1 (19-oz) can cannellini beans, rinsed and drained
3 c. low-sodium beef broth
1 (28-oz.) can Italian plum tomatoes (no salt added), chopped
1 c. tubetti or elbow macaroni
1/4 t. salt
Freshly ground pepper, to taste
2 T. grated Parmesan cheese
2 T. minced fresh sage, or 1 t. dried
Heat a nonstick saucepan. Swirl in the oil, then add the onion. Saute until golden, then add the celery, carrot, and bacon. Saute until the vegetables are softened. Add the beans, broth, and tomatoes; bring to a boil. Reduce the heat and simmer, stirring frequently, until slightly thickened.
Transfer 1 cup of the beans with a little of the cooking liquid to a food processor or blender and puree; return to the saucepan. Bring to a low boil. Stir in the tubetti, salt, and pepper; cook, stirring frequently, until the pasta is tender but still firm, about 5 minutes. Cool to room temperature; cover and refrigerate several hours or overnight.
Thirty minutes before serving, reheat the soup over low heat, adding 1/2 cup water at a time until the soup reaches the desired consistency. Serve, sprinkled with the cheese and sage.
Serves 4 generously
per serving: 467 cal; 9 g fat; 2 g sat fat; 8 mg chol; 724 mg sodium; 70 g carb; 13 g fiber; 27 g prot; 198 mg calc
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