Sicilian Beans with Pasta
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 545 |
| pro | 23 g |
| total fat | 8 g |
| sat. fat | 2 g |
| carb | 96 g |
| fibre | 14 g |
| chol | 7 mg |
| sodium | 1 mg |
| % RDI: | - |
| calcium | 16 |
| iron | 32 |
| vit A | 13 |
| vit C | 37 |
| folate | 82 |
Ingredients
- 1 tbsp olive oil
- 1 chopped onion
- 2 minced cloves of garlic
- 1 chopped celery stalk
- 2 bay leaves
- pinch cloves or cinnamon
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 can (28 oz/796 ml) tomatoes
- 1-1/2 cup vegetable stock
- 1 can (19 oz/540 ml) drained and rinsed red kidney beans
- 4 cups pasta shells, small
- 1/2 tsp grated lemon rind
- 1/4 cup grated romano cheese
- chopped Fresh oregano
- chopped Fresh marjoram
- chopped Fresh parsley or fresh basil
Preparation
In saucepan, heat oil over medium-high heat; cook onion, garlic, celery, bay leaves, cloves, salt and pepper, stirring occasionally, for 3 to 5 minutes or until onion is softened.
Add tomatoes and stock, breaking up tomatoes with spoon. Add beans; bring to boil. Reduce heat and simmer for 20 minutes or until thick enough to mound on spoon. Discard bay leaves.
Meanwhile, in large pot of boiling salted water, cook pasta for 8 minutes or until tender but firm; drain and return to pot. Add sauce and lemon rind; toss to coat.
Serve sprinkled with cheese and oregano.
Source : © CanadianLiving.com
- Keywords : Main Course; Dinner; Italian; Make-Ahead; Simmer; Boil; Pasta; Cheese; Beans; Vegetarian;
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