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Title:   Pasta e Fagioli

Nutrition facts

Serving Size
Amount per serving
Calories 287 Calories from Fat 0
Hide Daily Values % Daily Value*
Total Fat 5g 8%
  Saturated Fat 0g 0%
Cholesterol 10mg 3%
Sodium 611mg 25%
Total Carbohydrates 45g 15%
  Dietary Fiber 8g
Protein 16g
Vitamin A 0%     Vitamin C 0%
Calcium 0%     Iron 0%
* Percent Daily Values are based on a 2,000 calorie diet.


Serves 6
To reduce soaking time, place dried beans in a saucepan, cover with cold water, and bring to a boil. Turn the heat off, let the beans stand for one hour, and drain.
8ounces dried great northern beans(1 1/4 cups)
1tablespoon unsalted butter
2ribs celery, strings removed, cut into 1/4-inch dice
1medium onion, peeled and cut into 1/4-inch dice
1 1/2finely chopped (2 large cloves) garlic(2 large cloves)
2tablespoons finely chopped rosemary
4ounces orechiette pasta
1medium Yukon gold potato, (about 6 ounces) peeled
2whole canned tomatoes, seeded and roughly chopped
1/8teaspoon freshly ground black pepper
1teaspoon salt
3 1/2cups Homemade Chicken Stock , or canned low-sodium chicken broth, skimmed of fat
1/4cup packed fresh basil leaves
1/4cup fresh packed parsley leaves
5large fresh sage leaves
6tablespoons freshly grated Parmesan cheese
 1.   Place beans in a small stockpot, cover with cold water, and let soak overnight. Drain beans; set aside. Dry stockpot.
 2.   Melt butter in stockpot over medium-low heat. Add celery, onion, and 1 1/4 teaspoons garlic; sauté until translucent. Add beans, 1 tablespoon rosemary, stock, potato, tomatoes, pepper, and 3 1/2 cups water. Raise heat to high; bring soup to a boil. Reduce heat to medium low; simmer until beans are tender, about 1 1/4 hours. Fifteen minutes before soup is done, stir in salt.
 3.   Meanwhile, bring a stock pot of cold, salted water to a boil over a high heat. Add pasta and cook until slightly underdone, 5 to 6 minutes; set aside. Pass soup through a food mill, holding back one-third of whole beans. Return soup and beans to the stockpot along with the pasta. Keep warm over low heat.
 4.   Chop remaining 1/4 teaspoon garlic and tablespoon rosemary with basil, parsley, and sage until finely minced. Stir into soup, and divide among six soup bowls. Sprinkle each bowl with 1 tablespoon Parmesan; serve immediately.
  Per serving: 287 calories, 5 g fat, 10 mg cholesterol, 45 g carbohydrate, 611 mg sodium, 16 g protein, 8 g dietary fiber.

WW Points: 5
Cal: 287 ; Fat: 5 ; Fiber: 4

Why is the fiber lower than what the nutritional information says?
Weight Watchers modified the point system plan, where you can only count 4 grams of fiber for any food item, and the rest is ignored.  This modification was because people were abusing it and eating high fiber foods in order to make the points seem lower.

last edit by calagal, 3/16/2007 10:15:47 PM

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Meals, Entrees, and Sidedishes   Pasta   RECIPES   Soups, Sauces, and Gravies  

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