Bean Pasta Fagioli

Name: Bean Pasta Fagioli
Yield: 6
Ingredients: 1 large onion, chopped; 2 carrots, sliced; 2 celery stalks, chopped; 2 garlic cloves, minced; 1 medium zucchini, chopped; 1 1/2 teaspoons ground fennel seeds; 2 teaspoons ground oregano; 1/2 teaspoon ground black pepper; 1/8 teaspoon red pepper flakes or to taste; 3 cups chopped tomatoes (see note); 1 1/2 cups cooked cannellini beans or 1 (15 ounce) can low sodium cannellini beans, drained; 5 cups kale or other greens, tough stems removed, and chopped; 8 ounces bean pasta

By: www.DrFuhrman.com

by 9 members

G - BOMBS

Category: Main Dishes - Vegan

Here is a hearty, healthy and well-seasoned Nutritarian take on a traditional Italian dish. It combines a chunky vegetable and bean-packed sauce with your choice of bean pasta.

Recipe
My Notes
Nutrition Facts
Ratings & Comments (1)

Serves 6

Ingredients

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1 large onion, chopped

2 carrots, sliced

2 celery stalks, chopped

2 garlic cloves, minced

1 medium zucchini, chopped

1 1/2 teaspoons ground fennel seeds

2 teaspoons ground oregano

1/2 teaspoon ground black pepper

1/8 teaspoon red pepper flakes or to taste

3 cups chopped tomatoes (see note)

1 1/2 cups cooked cannellini beans or 1 (15 ounce) can low sodium cannellini beans, drained

5 cups kale or other greens, tough stems removed, and chopped

8 ounces bean pasta

Instructions:

In 1/4 cup water, saute onion, carrots and celery until starting to soften, about 5 minutes. Add garlic and zucchini and cook for 2-3 more minutes. Stir in the ground fennel seed, oregano, black pepper, red pepper flakes and an additional cup of water and cook covered until vegetables are tender, about 5 minutes. Stir in the beans and tomatoes, bring to a boil, reduce heat and simmer gently for 15 minutes. Stir in the kale and simmer, covered, for 5 -7 minutes or until kale is just tender.

Meanwhile, cook bean pasta according to package directions and drain.

Stir pasta into vegetable and bean mixture.

Note: Select tomato products packed in BPA-free packaging such as cartons or glass.

My Notes: (Click Edit to enter your notes about this recipe)

Serves 6

Per Serving:

Calories 372
Protein 24 g
Carbohydrates 69 g
Total Fat 2 g
Saturated Fat 0.2 g
Cholesterol 0 mg
Sodium 63 mg
Fiber 17.8 g
Beta-Carotene 7330 ug
Vitamin C 91 mg
Calcium 273 mg
Iron 8.4 mg
Folate 251 ug
Magnesium 108 mg
Zinc 3.6 mg
Selenium 2.4 ug

My Rating:
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bbcaromano

12/30/2016 06:55 PM

Rated this recipe:

Fantastic! I used canned diced tomatoes instead of chopped tomatoes.

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Bean Pasta Fagioli

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