White Beans with Pasta Recipe

Submitted by kneicesby

Makes 4 servings

A variation on pasta e fagioli. I use truffle oil for added flavor, but that's not really necessary. Very filling.

Ingredients

8	ounces dry pasta , such as whole wheat penne or rigatoni
1/2	cup onion, chopped
1	clove garlic, minced
1	tablespoon olive oil
8	ounces mushrooms, chopped
15	ounces cannelini , one can drained and rinsed
14 1/2	ounces stewed tomatoes , chopped
2	tablespoons minced fresh sage or 1 teaspoon ground sage
1/2	teaspoon salt
1/4	teaspoon pepper
2	cups chopped kale or beet greens
4	tablespoons parmesan cheese , grated

Directions

Cook pasta according to package directions. In a large saucepan, sauté onion and garlic in oil until tender. Stir in the mushrooms and cook 5 minutes longer or until mushrooms are almost tender.
Stir in the beans, tomatoes, sage, salt and pepper. Bring to a boil. Reduce heat, simmer, uncovered, for about 5 minutes. Stir in the kale. Cover and cook for another 5-7 minutes or until kale is wilted and tender. Drain pasta; add to bean mixture and heat through. Ladle into serving bowls and sprinkle with Parmesan cheese.

Categories

Pasta, Main Dish

Serving Size 381.4g

Amount Per Serving

Calories

391

Calories from Fat

% Daily Value^*

Total Fat

7.1g

11%

Saturated Fat

1.4g

Cholesterol

4mg

Sodium

721mg

30%

Total Carbohydrates

68.8g

23%

Dietary Fiber

13.7g

55%

Sugars

8.2g

Protein

19.7g

Vitamin A 113%	•	Vitamin C 84%
Calcium 19%	•	Iron 32%

* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.

Legend

Fat

Protein

Carbs

Alcohol

Other

Calorie Breakdown (?)
Nutrition Breakdown

Daily Values (?)

Nutritional Analysis

Nutrition Grade
96% confidence

Good points

Low in saturated fat

Very low in cholesterol

High in dietary fiber

Very high in thiamin

Very high in vitamin A

Very high in vitamin C

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