Fabulous Pasta E Fagioli
Fabulous Pasta E Fagioli recipe
Yield
4 servingsPrep
20 minCook
2 hrsReady
3 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
red kidney beans
dried |
|
| 2 | ounces |
pancetta
chopped |
*
|
| 1 |
bay leaves
|
*
|
|
| 1 |
garlic cloves
|
|
|
| 6 |
sage leaves
fresh |
*
|
|
| 2 |
celery stalks
|
|
|
| 2 | medium |
onions
chopped |
|
| 2 | medium |
carrots
chopped |
|
| 5 | tablespoons |
olive oil
|
|
| 6 | cups |
water
|
|
| ½ | tablespoon |
thyme
fresh |
*
|
| 1 | tablespoon |
rosemary leaves
fresh, finely chopped |
|
|
salt
|
*
|
||
|
black pepper
freshly ground |
*
|
||
| ¼ | pound |
tagliatelle
fresh |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
red kidney beans
dried |
|
| 57.8 | ml/g |
pancetta
chopped |
*
|
| 1 | each |
bay leaves
|
*
|
| 1 | each |
garlic cloves
|
|
| 6 | each |
sage leaves
fresh |
*
|
| 2 | each |
celery stalks
|
|
| 2 | medium |
onions
chopped |
|
| 2 | medium |
carrots
chopped |
|
| 75 | ml |
olive oil
|
|
| 1.4 | l |
water
|
|
| 7.5 | ml |
thyme
fresh |
*
|
| 15 | ml |
rosemary leaves
fresh, finely chopped |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 113.4 | g |
tagliatelle
fresh |
* |
Directions
Soak the beans overnight in cold water. Drain beans and place in a casserole and cover with water.
Place in a preheated oven at 250 degrees F. Add bay leaf, whole garlic, sage and 1 tablespoon olive oil. Cover and bake for 1½ hours.
Sauté in a large saucepan, pancetta, carrot, celery, onion in 4 heated tablespoons of oil. Pour in 6 cups of water, reduce heat and simmer for 1 hour.
In the meantime, remove the sage and bay leaf and purée half of the beans. Add these and the whole beans with their liquid to the saucepan.
Bring to a boil and add the tagliatelle and when cooked, sprinkle in the rosemary and thyme and taste for seasoning of salt and pepper.
