Name: Pasta E Fagioli
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 6 Fresh Sage Leaves; 2 Celery stalks; chopped; 2 md Onions; chopped; Pepper, freshly ground; 1 Garlic; 1/2 tb Fresh thyme; Salt; 1/4 lb Fresh tagliatelle; 2 md Carrots; chopped; 1 tb Fresh rosemary sprigs; 1/2 lb Dried kidney beans; 5 tb olive oil; 2 oz Pancetta; chopped; 1 Bay leaf; 6 c Water

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INGREDIENTS

6 Fresh Sage Leaves
2 Celery stalks; chopped
2 md Onions; chopped
Pepper, freshly ground
1 Garlic
1/2 tb Fresh thyme
Salt
1/4 lb Fresh tagliatelle
2 md Carrots; chopped
1 tb Fresh rosemary sprigs
1/2 lb Dried kidney beans
5 tb olive oil
2 oz Pancetta; chopped
1 Bay leaf
6 c Water

Servings

INSTRUCTIONS

SOAK THE BEANS OVERNIGHT in cold water. Drain beans and place in a casserole and cover with water. Place in a preheated oven at 250F. Add bay leaf, whole garlic, sage and 1 tablespoon olive oil. Cover and bake for 1 1/2 hours. Saute in a large saucepan, pancetta, carrot, celery, onion in 4 heated tablespoons of oil. Pour in 6 cups of water, reduce heat and simmer for 1 hour. In the meantime, remove the sage and bay leaf and puree half of the beans. Add these and the whole beans with their liquid to the saucepan. Bring to a boil and add the tagliatelle and when cooked, sprinkle in the rosemary and thyme and taste for seasoning of salt and pepper.

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Nutrition

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Serving Size: 1 Serving (283g)
Recipe Makes: 4 Servings

Calories: 88
Calories from Fat: 42 (48%)

Amt Per Serving		% DV

	Total Fat 4.6g	6 %
	Saturated Fat 0.7g	3 %
	Monounsaturated Fat 3.3g
	Polyunsanturated Fat 0.6g
Cholesterol 0mg		0 %
Sodium 173.5mg		6 %
Potassium 147.1mg		4 %
Total Carbohydrate 9g		3 %
	Dietary Fiber 3.3g	13 %
	Sugars, other 5.7g
Protein 3.1g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 88

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