Pasta Fagiole
Yield
8 servingsPrep
10 minCook
45 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pasta
|
|
| ¼ | cup |
olive oil
|
|
| 1 | clove |
garlic
minced |
|
| 2 | large |
green bell peppers
chopped |
|
| 1 | cup |
onions
chopped |
|
| 1 | cup |
celery
chopped |
|
| 1 | teaspoon |
black pepper
|
|
| 38 | ounces |
white kidney beans, canned
prefer cannellini |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pasta
|
|
| 59 | ml |
olive oil
|
|
| 1 | clove |
garlic
minced |
|
| 2 | large |
green bell peppers
chopped |
|
| 237 | ml |
onions
chopped |
|
| 237 | ml |
celery
chopped |
|
| 5 | ml |
black pepper
|
|
| 1098.2 | ml/g |
white kidney beans, canned
prefer cannellini |
Directions
Cook pasta according to package directions.
While pasta is cooking, heat oil in a large saucepan.
Add garlic, green pepper, onion and celery.
Sauté until soft or tender. Add purée with 1 can water, then add seasoning.
Cook on low for ½ hour. Add beans and stir.
Drain pasta in a colander and add bean mixture.
Toss well.
