| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
|
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Dried navy beans |
| 1 |
tb |
Olive oil |
| 1 |
c |
Chopped onions |
| 1/2 |
c |
Sliced carrot |
| 1/2 |
c |
Chopped celery |
| 2 |
|
Garlic cloves; crushed |
| 1 |
cn |
(28-oz.) diced tomatoes; undrained |
| 9 |
c |
Water |
| 1/4 |
ts |
Crushed red pepper |
| 1 |
|
Bay leaf |
| 1 |
ts |
Salt |
| 1 |
ts |
Dried oregano |
| 1/2 |
ts |
Dried thyme |
| 1/4 |
ts |
Dried rosemary |
| 2 |
|
Garlic cloves; crushed |
| 3/4 |
c |
Uncooked medium elbow macaroni; (about 4 oz.) |
| 1 |
c |
Chopped flat-leaf parsley |
| 1/4 |
ts |
Black pepper |
| 3/4 |
c |
(3 oz.) grated fresh Parmesan cheese |
INSTRUCTIONS
Cooking Light Magazine 3/98
Soak beans overnight or quick-soak.
Heat oil in pan over medium heat until hot. Add onion, carrot, and celery,
and sauté 5 minutes or until tender.
Add 2 garlic cloves; cook 1 minute. Add tomatoes; bring to a boil. Cover,
reduce heat and simmer for 10 minutes, stirring occasionally.
Add beans, 9 cups water, red pepper, and bay leaf, and bring to a boil.
Cover, reduce heat, and simmer for 1 hour and 50 minutes.
Add salt, oregano, thyme, rosemary, and 2 garlic cloves; cover and simmer
25 minutes or until beans are tender. Discard bay leaf.
Place 2 cups bean mixture in a food processor; process until smooth. Return
bean puree to pan, and stir well.
Add pasta; cook 7 minutes or until pasta is done. Remove from heat; stir in
parsley and black pepper. Ladle soup into bowls, and sprinkle with cheese.
Calories 339, (15% fat); Fat 5.5 g (sat 2.2g); Protein 19.8 g; Carb 54.6 g;
Fiber 8.7 g; Chol 7 mg; Iron 5.4 mg; Sodium 626 mg; Calcium 261 mg.
Posted to EAT-LF Digest by "bill pawelko" <billjr1@bellatlantic.net> on Mar
9, 1998
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