Ornish Pasta e Fagioli

Pasta e Fagioli (‘fah-zhoool) 1

This is not very spicy, so you can take the basic recipe and add more or less of your favorite spices.

Ingredients:

• 1 small onion, chopped
• 1 clove of garlic, minced
• 1 plum tomato, peeled, seeded and finely chopped
• 1 small carrot, peeled and diced
• 1 stalk celery, diced
• 2 fresh sage leaves, minced or ¼ tspn dried
• 3 c vegetable broth
• 1 16 oz can of white kidney beans, drained and rinsed
• 2 c ditali or small Whole Grain shell pasta, cooked

Preparation:

1. Braise the onion and garlic, in small amount of water until tender.
2. Add tomato, carrot, celery and sage. Sautee an additional 2 minutes, stirring frequently.
3. Add broth and beans and heat thoroughly.
4. Add the pasta, immediately before serving.

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Pasta e Fagioli 2

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Ingredients:

• ½ pound small whole grain penne
• 1 tablespoon granulated garlic (I use minced)
• 2 pounds Roma tomatoes, coarsely diced (I know this looks and sounds like a lot, but trust me—once they’re cooked you’ll be saying “where did they go”?)
• ½ cup Fat Free Veg broth
• 1 teaspoon Italian seasoning (or a half teaspoon each of thyme and oregano)
• ½ teaspoon black pepper
• 1 teaspoon salt
• 1 can cannellini beans, drained and rinsed

Instructions:

1. Cook pasta al dente; rinse and set aside.
   
2. Heat garlic, tomatoes, wine, seasoning, pepper and salt in a six-quart sauce pot.
   
3. Bring to a full boil, cover; reduce heat to hard simmer and cook for 20 minutes.
   
4. Add pasta and beans; toss for 3 minutes.