Ingredients
- ½ cup dry white beans, soaked in water overnight
- 1 tablespoon olive oil
- ½ cup chopped celery
- 2 teaspoons garlic, peeled and minced
- ½ teaspoon crushed red pepper flakes
- ½ medium potato, peeled and diced
- ¾ pound penne or farfalle
- ¼ cup chicken broth, homemade or low-sodium canned
- 2 ½ cups diced tomatoes
- ¼ cup julienned basil leaves
- Salt and freshly ground pepper to taste
- 1 tablespoon Parmesan cheese
- Nutritional Information
Nutritional analysis per serving (4 servings)
491 calories; 6 grams fat; 1 gram saturated fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 88 grams carbohydrates; 8 grams dietary fiber; 5 grams sugars; 20 grams protein; 2 milligrams cholesterol; 174 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Four servings
Preparation
- 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.
- 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.
- 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.
1 hour
Dining and Cooking