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| Pasta Fagioli II |
Origin: Italian
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Ingredients:
2 to 4 tablespoons COLAVITA Extra Virgin Olive Oil
1 medium onion, diced
1/2 cup celery, with leaves, diced
1 clove garlic, minced
1 (15-ounce) can red kidney beans, not drained
1 pound COLAVITA Elbow Macaroni, cooked according to package directions, 1/2 cup pasta water reserved
1/2 cup Parmesan cheese
Salt and pepper, to taste
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Preparation:
In a large skillet, heat the oil over medium heat. Add the onions, celery and garlic; saute until translucent. Add beans with their liquid and cooked macaroni. Cook over low heat until heated through, adding some pasta cooking liquid if needed. Remove from heat, stir in cheese, taste and adjust seasoning with salt and pepper. Serve hot. Makes 6 servings.
Per Serving: 420 Calories (17.2% from fat); 8g Fat (2g Sat, 4g Mono, 1g Poly); 16g Protein; 70g Carbohydrate; 7g Dietary Fiber; 5mg Cholesterol; 558mg Sodium. Food Exchanges: 4 1/2 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fat.
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