Pasta and Beans

Pasta and Beans
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Serves 8| Hands-On Time: | Total Time:

Ingredients

Directions

  1. Combine the beans and 6 cups of water in a Dutch oven over high heat. Bring to a boil and let cook for 5 minutes, stirring occasionally. Remove from heat, cover, and let sit for 45 minutes.
  2. Drain the water then add 10 cups more. Place over medium-high heat. Add the onion, celery, garlic, sage (whole and chopped), and rosemary to the beans; stir well. Bring to a boil, add the broth, and reduce heat to simmer. Cook 30 to 40 minutes or until the beans are just tender, stirring occasionally.
  3. Stir in the tomatoes and cook another 10 minutes. Add the pasta, salt, black pepper, and red pepper flakes. Continue cooking until the pasta is al dente, 5 to 7 minutes. Ladle into bowls and spoon some olive oil and Parmesan over the top of each serving.
By December, 2004

Nutritional Information

  • Per Serving
  • Calories 258Calories From Fat 4%
  • Calcium 137mg
  • Carbohydrate 50g
  • Cholesterol 1mg
  • Fat 1g
  • Fiber 15g
  • Iron 4mg
  • Protein 14mg
  • Sat Fat 0g
  • Sodium 1268mg
What does this mean? See Nutrition 101 .

Quick Tip

Stainless Steel Refrigerator
This dish can be stored in the refrigerator for up to 4 days or in the freezer for up to 3 months. Let frozen leftovers thaw in the refrigerator the night before you serve them.

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