Pasta Fazool
Yield
6 servingsPrep
15 minCook
45 minReady
60 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
red kidney beans
|
|
| 6 | cups |
water
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | cup |
onions
chopped |
|
| ½ | cup |
celery
diced |
|
| ¾ | cup |
carrots
chopped |
|
| 1 | cup |
tomatoes, canned, crushed
|
* |
| 1 | x |
salt and black pepper
and/or other seasonings |
*
|
| 2 | cups |
pasta
cooked |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
red kidney beans
|
|
| 1.4 | l |
water
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 237 | ml |
onions
chopped |
|
| 118 | ml |
celery
diced |
|
| 177 | ml |
carrots
chopped |
|
| 237 | ml |
tomatoes, canned, crushed
|
* |
| 1 | x |
salt and black pepper
and/or other seasonings |
*
|
| 473 | ml |
pasta
cooked |
*
|
Directions
Soak and cook beans in water until tender.
To the cooked beans and remaining liquid, add oil, onions, celery, carrots, tomatoes and any seasonings.
Bring to a boil, reduce heat and simmer for 45 minutes or until vegetables are tender.
Add cooked pasta.
