Paulo Luigi's Pasta Fagioli Recipe
Servings: 8
Ingredients
- 1 lb White beans (Navy or possibly Northern)
- 2 Tbsp. -4 tbsp. extra virgin olive oil
- 1 med Onion, minced fine
- 2 x Garlic cloves, chopped
- 4 x -5 fresh basil leaves
- 2 Tbsp. Tomato paste
- 1 Tbsp. Flour
- Â Â Black pepper
- 1 x Crushed red pepper
- Â Â Salt
- 1 pkt Tubetti or possibly Rottel noodles (12 ounce pkg.)
Directions
- This recipe was handed down to me from my mother. It can be made with canned beans to save time. Use 4 cans to 1 lb. dry. Soak beans overnight in a 5 qt pot (kettle), in twice as much water as beans. The next day drain the beans, add in fresh water just covering the beans and boil till beans are cook (1 1/2 hrs). Water level must remain above the beans. Stir occasionally, for best results use a wooden spoon. Keep beans hot. Generously coat a frying pan with extra virgin olive oil. Add in onion and saute/fry till translucent/soft. Add in garlic and basil leaves. Saute/fry 1-2 min, stirring constantly. Add in 1 Tbsp. flour and cook for one minute. Add in 1/2 c. water, stir till thickened (1-2 min). Add in tomato paste, stir till dissolved. Remove from heat and add in to still hot beans. For desired thickness add in water. Stir till mixed, adding peppers and salt to taste.
- Simmer over low heat for 15 min stirring occasionally. Cook pasta al dente (4-5 min). Drain and cold. Set aside. Before serving, place pasta in the bottom of a soup bowl. Add in warm bean mix. Mix and garnish with parsley.
- Serves 6-8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 90g | |
| Recipe makes 8 servings | |
| Calories 235 | |
| Calories from Fat 35 | 15% |
| Total Fat 3.94g | 5% |
| Saturated Fat 0.61g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 43mg | 2% |
| Potassium 1107mg | 32% |
| Total Carbs 37.8g | 10% |
| Dietary Fiber 9.3g | 31% |
| Sugars 2.74g | 2% |
| Protein 13.83g | 22% |
