Pasta With White Beans
- Total Time
- 1 hour
- Rating
- Comments
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Ingredients
- ½cup dry white beans, soaked in water overnight
- 1tablespoon olive oil
- ½cup chopped celery
- 2teaspoons garlic, peeled and minced
- ½teaspoon crushed red pepper flakes
- ½medium potato, peeled and diced
- ¾pound penne or farfalle
- ¼cup chicken broth, homemade or low-sodium canned
- 2½cups diced tomatoes
- ¼cup julienned basil leaves
- Salt and freshly ground pepper to taste
- 1tablespoon Parmesan cheese
Nutritional analysis per serving (4 servings)
495 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 91 grams carbohydrates; 10 grams dietary fiber; 7 grams sugars; 20 grams protein; 754 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Drain the beans and place in a medium-size saucepan. Cover with water and bring to a boil. Reduce the heat and simmer until tender, about 40 minutes. Drain and set aside.
- Step 2
In a medium-size skillet, heat the olive oil over medium heat. Add the celery, garlic, red pepper flakes and potato and cook until tender. Meanwhile, bring a large pot of lightly salted water to the boil. Add the pasta and cook until just tender. Drain and set aside.
- Step 3
When the vegetables are tender, add the chicken broth, stirring to scrape up any browned bits. Place the pasta in a large bowl. Add the vegetable mixture, the beans, tomatoes and basil and toss well. Season with salt and pepper. Divide among 4 plates and sprinkle with Parmesan. Serve immediately.
Private Notes
Comments
Don't quite get it. The garlic browns before anything else. How big a dice are we talking on the potatoes and celery?