Name: Heart-healthy recipe: Pasta fagioli
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: 5 servings
Ingredients: 1-2 Tbsp olive oil, for sautéing the onion and garlic; ½ small white or yellow onion, chopped; 3 garlic cloves, minced; ¼–½ tsp crushed red pepper flakes; 1 28 oz can plain tomato sauce; ½ bunch fresh parsley, finely chopped; 2 14 oz cans northern white beans, drained and rinsed; ½ lb ditalini pasta; Grated parmesan cheese or nutritional yeast if desired

Ingredients

- 1-2 Tbsp olive oil, for sautéing the onion and garlic
- ½ small white or yellow onion, chopped
- 3 garlic cloves, minced
- ¼–½ tsp crushed red pepper flakes
- 1 28 oz can plain tomato sauce
- ½ bunch fresh parsley, finely chopped
- 2 14 oz cans northern white beans, drained and rinsed
- ½ lb ditalini pasta
- Grated parmesan cheese or nutritional yeast if desired

Preparation

In a large pot or Dutch oven, heat the olive oil over medium heat and add the chopped onion along with a pinch of salt. Sauté until onion is translucent, about 5 minutes.
Stir in the garlic and red pepper flakes and cook another minute or so, stirring constantly and taking care not to burn the garlic. Add the tomato sauce, parsley and beans. Reduce heat to low and simmer for 1 hour. Stir occasionally to keep from sticking or scorching.
While the sauce is cooking, cook the ditalini pasta in lightly salted boiling water.
Once the pasta is al dente, drain and reserve 2-3 cups pasta water.
When ready to serve, add pasta to the tomato and bean sauce and thin it with pasta water. Add ½ cup at a time, stir and add more to reach your desired consistency.

Heart-healthy recipe: Pasta fagioli

Ingredients

Preparation

Nutrition

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