Pasta Fagioli My Way
From jo_jo_ba 17 years ago
- 33 minutes to make
- Serves 4
My vegan, low-fat way of making an Italian classic, using a combo of pureed beans and tomato paste with curly kale to hearty it up and whole-wheat pasta for nutrition.
Ingredients
- 19oz (2 1/3 cups) canned cannellini beans, drained (reserve liquid) shopping list
- 1/4 cup water, divided shopping list
- 1 small onion, minced shopping list
- 5 cloves garlic, minced shopping list
- 1 tbsp dried sage shopping list
- 1 tsp dried rosemary shopping list
- 3 tbsp tomato paste shopping list
- Reserved bean-cooking liquid + water to equal 4 cups shopping list
- 3 cups (about 7 oz) chopped curly kale shopping list
- 1 cup dried whole wheat macaroni shopping list
- 1 tsp Tabasco shopping list
How to make it
- Combine 1/2 cup of the cooked beans and 2 tbsp of water in a food processor until smooth. Set aside.
- Cook onion in the remaining 2 tbsp water until soft and translucent, about 3 to 4 minutes.
- Add garlic, sage, and rosemary, and cook for 1 minute, stirring constantly.
- Add bean liquid and water and let simmer for 20 minutes.
- Stir in kale, remaining beans, pasta and bean puree, and season with pepper sauce.
- Cook 5 minutes, until pasta is al dente and beans are hot.
- Adjust salt and pepper if necessary and serve.
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