Thursday, December 4, 2008

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.

  • 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
  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.

Pasta e Fagioli 2

  • 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


  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.

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Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.