Related recipes: Beans and Grains, Carrots,
Corn-Free, Dairy-Free, Delicious Living Magazine, Egg-Free,
Fall, Garlic, Herbs,
High Fiber, Italian, Low-Fat,
Main Dishes, Onions, Pasta,
Potlucks, Side Dishes, Soy-Free,
Sweet Pepper, Tomatoes, Vegan,
Vegetarian, Winter
This classic Italian pasta and bean dish is irresistibly good
and cheap! Kids especially love it. You can speed up cooking time by preparing beans in a
pressure cooker.
Preparation facts
Cooking Time: 2 hrs
Prep Time: 20 minutes
Total Time: 2 hrs 20 min
Yield: 4 servings
Ingredients
1 cup (180g) dried kidney beans
6 cups (1.4L) water
1 tsp (5mL) olive oil
1 onion, finely chopped
4 cloves garlic, minced
1 carrot, thinly sliced
1 green pepper, chopped
2 cups (490g) canned stewed tomatoes
1 tsp (6g) salt (sea salt if on a corn-free diet*)
8 oz (230g) pasta elbows, shells or macaroni
3 Tbs (8g) fresh basil, chopped, or 1 Tbsp (6g) dried basil
Directions
Soak beans overnight. Drain off soaking water, rinse beans and drain
again. Put soaked beans into a large, heavy-bottomed soup pot with 6 cups water. Bring to a
boil, lower heat and simmer 1 1/2 to 2 hours until beans are tender. Drain excess liquid,
leaving just enough to make a gravy-like sauce.
Sauté onions, garlic, carrots and green pepper. Add vegetables,
tomatoes and salt to beans and simmer 20 minutes.
In a separate pot, bring 2 quarts (1.9L) of salted water to a boil and
cook pasta until al dente. Drain and rinse well. Gently stir pasta and basil into the beans
and serve
* Allergy notes: People following a corn-free diet should avoid iodized
salt since it contains dextrose, which should be avoided by those allergic to corn.
Nutrition facts
Serving Size 1 serving
Calories 229
Calories from Fat 19 (8%)
% Daily Value*
3%Total Fat 2g
2%Saturated
Fat 0.3g
Polyunsaturated Fat 0.6g
Monounsaturated Fat 1g
0%Cholesterol 0mg
46%Sodium 1105mg
19%Potassium 656mg
15%Total
Carbohydrate 45g
31%Dietary
Fiber 7.7g
Sugars 9g
Sugar Alcohols 0g
18%Protein 9g