PASTA E FAGIOLI (ITALIAN PASTA AND BEANS)
Pasta e fagioli means "pasta and beans" in Italian-this recipe is much more than that! This hearty vegetarian stew is full of irresistible fresh flavor. It's vegan, too, as long as you don't top it with cheese. Recipe yields 6 bowls or 8 cups of soup.
Provided by Cookie and Kate
Categories Stew
Time 1h
Number Of Ingredients 19
Steps:
- In a large Dutch oven or soup pot over medium heat, warm 3 tablespoons of the olive oil until shimmering. Add the chopped onion, carrot, celery, 1/2 teaspoon of the salt, and about 10 twists of black pepper. Cook, stirring often, until the vegetables have softened and the onions are turning translucent, about 6 to 10 minutes.
- Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the tomatoes, stir, and cook until the tomatoes are bubbling all over. Add the broth, water, bay leaves, oregano, and red pepper flakes.
- Raise the heat to medium-high and bring the mixture to a simmer. Cook for 10 minutes, stirring occasionally, and reducing the heat as necessary to maintain a gentle simmer.
- Use a heat-safe measuring cup to transfer about 1 1/2 cups of the soup (avoiding the bay leaves) to a blender. Add about 3/4 cup of the drained beans. Securely fasten the lid and blend until completely smooth, being careful to avoid hot steam escaping from the lid. Pour the blended mixture back into the soup.
- Add the remaining beans, pasta, kale and parsley to the simmering soup. Continue cooking, stirring often to prevent the pasta from sticking to the bottom of the pot, for about 20 minutes, or until the pasta and greens are pleasantly tender.
- Remove the pot from the heat, then remove and discard the bay leaves. Stir in the lemon juice, the remaining tablespoon of olive oil, and remaining 1/4 teaspoon salt. Taste and season with more salt (I usually add another 1/4 teaspoon) and pepper until the flavors really sing. Garnish bowls of soup as desired, and serve.
- Leftovers taste even better the next day. Allow leftover soup to cool to room temperature, then cover and refrigerate for up to 5 days. Or, freeze leftover soup in individual portions and defrost as necessary.
Nutrition Facts : ServingSize 1 bowl, Calories 319 calories, Sugar 7.4 g, Sodium 1376.1 mg, Fat 10.3 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 47.2 g, Fiber 9.7 g, Protein 12.8 g, Cholesterol 0 mg
SPAGHETTI PUTTANESCA WITH RED BEANS & SPINACH
Get four of your 5-a-day with this healthy vegan puttanesca. With spaghetti, kidney beans, tomatoes, olives and spinach, it's quick, easy and full of nutrients
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 27m
Number Of Ingredients 14
Steps:
- Cook the spaghetti in simmering water for 10-12 mins until al dente. Meanwhile, fry the onion in the oil in a large non-stick frying pan with a lid until tender and turning golden. Stir in the chilli, garlic and cherry tomatoes.
- Add the vinegar, capers, olives and paprika with a ladleful of pasta water. Stir in the beans and cook until warmed through.
- Add the spinach to the pasta water to wilt, then drain well. Toss with the tomato and bean mixture and the parsley and basil, then pile onto plates or in shallow bowls to serve.
Nutrition Facts : Calories 400 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 11 grams sugar, Fiber 16 grams fiber, Protein 16 grams protein, Sodium 0.6 milligram of sodium
ELBOW MACARONI AND KIDNEY BEAN SALAD
Red wine vinegar adds just the right touch to this delicious and easy dish.
Provided by Jennifer Rapp Griffis
Categories Salad 100+ Pasta Salad Recipes Macaroni Salad Recipes
Time 2h20m
Yield 8
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 6 to 8 minutes. Drain and rinse with cold water.
- Combine cooked macaroni, kidney beans, celery, light mayonnaise, onion, red wine vinegar, salt, and black pepper in a bowl until well mixed. Chill in refrigerator for at least 2 hours.
Nutrition Facts : Calories 147.1 calories, Carbohydrate 20.1 g, Cholesterol 5.2 mg, Fat 5.3 g, Fiber 3.9 g, Protein 4.7 g, SaturatedFat 0.8 g, Sodium 238.6 mg, Sugar 1.3 g
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