INGREDIENTS

INSTRUCTIONS

Heat olive oil in a wide skillet and add garlic. Cook briefly. Add
white beans and heat through. Add sage, broth and pepper. Lower heat
and simmer.  Bring a large pot of water to a boil. Add noodles. Cook
until al  dente; they should be cooked through but just barely. Drain
pasta  well. Place in a large serving bowl and toss with beans and
about  half the cheese, salting to taste. Top with remaining chesse.
Garnish  with fresh sage, if you have it. Serve with baked carrots and
Italian-style bread (or bread of choice).  In the summertime, you could
add a cut-up garden tomato, or several  quartered cherry tomatoes.  To
bake carrots: Peel and trim 4 or 5 large carrots. Cut them on the
diagonal about 1/2" thick. Toss with 1 tablespoon olive or vegetable
oil. Spread in a 9x13" baking pan (or on a shallow baking sheet).
Season liberally with salt and pepper and bake at 400'F. for 30
minutes, or until browning and tender. These are also good if you
throw in a few chunks of red bell pepper.  White bean vegetable soup:
Add a diced carrot, onion and rib of  celery to the olive oil when you
add the garlic. Cook until soft,  then proceed with recipe. Add a can
of water when you add the broth.  Cook 8 ounces of noodles separately
as instructed in the recipe, then  add to soup, adding more water or
broth if you think the mixture is  too thick. Serve in bowls with
cheese on top.  From Tuscon area newspapers, 1994, 3rd quarter,
courtest Mike  Orchekowski. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 185
Calories From Fat: 162
Total Fat: 18.2g
Cholesterol: 14.7mg
Sodium: 518mg
Potassium: 118.5mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 4.6g