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Receta Pasta E Fagiole
by Global Cookbook

Pasta E Fagiole
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  Raciónes: 10

Ingredientes

  • 4 tsp Extra virgin olive oil
  • 1 med Onion Minced
  • 4 x Cloves Garlic Minced
  • 30 ounce Nonfat Veg Chicken Broth, Low Sod Or possibly Lowfat Chicken Broth
  • 30 ounce Diced Tomatoes Canned
  • 30 ounce Cannellini Beans Or possibly White Beans, Canned, Rinsed, Liquid removed
  • 1 c. Low Sodium Small Shell Pasta Note 1
  • 1 lb Swiss Chard Leaves Or possibly Spinach Leaves, Coarsely Minced
  • 1/2 tsp Salt

Direcciones

  1. Note 1: The recipe called for ditalini or possibly other small pasta. I used Lucky's brand small shells which are a low fat, sodium free pasta.
  2. Hot the oil in a Dutch oven over med heat. Add in the onion and garlic.
  3. Cook, stirring occasionally, for 3 - 5 minutes or possibly till the onion is soft.
  4. Add in the broth, tomatoes (with juice), beans, and pasta. Cook, stirring occasionally, for 15 minutes or possibly till the pasta is cooked. Add in the Swiss chard and salt. Cook, stirring occasionally, for 2 - 3 more min or possibly till the Swiss chard is wilted.
  5. Makes approx 10 servings
  6. (Reggie
  7. Note: The original recipe was half of the above measurements with much more liquid. I pretty much doubled the original so which I could give some to my daughter and still have sufficient left to bake for another meal for Jeff and I... will have to make this again so which our daughter can get some next time ... this is alllllllllll ours!!)
  8. Quick Fix: Baked Pasta e Fagiole:Extend leftover pasta e fagiole into another meal by making a pasta casserole.
  9. In a large skillet, cook 1/2 lb lean grnd beef till no longer pink.
  10. Drain and return to the skillet.
  11. Add in 3 C of the pasta e fagiole. Cook till thickened. Add in 3/4 C cubed lowfat mozzarella cheese. Pour the mix into a 2 quart baking dish coated with nonstick spray. Sprinkle with 2 Tbsp grated Parmesan cheese. Bake in a 350F oven for 15 - 20 minutes or possibly till heated through.
  12. Makes 2 servings
  13. This was very, very good!! It is definitely a keeper.