Enter your search terms  Submit search form
drgourmet.com Web

  Email To A Friend
  Print This Recipe
  Add To My Recipe Box

           

 

Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.

"It doesn't take much to see that the problems of three little people doesn't add up to a hill of beans in this crazy world. Someday you'll understand that. Now, now... Here's looking at you kid."
-Humphrey Bogart in Casablanca

The refrigerator light goes on...

This is the epitome of the Mediterranean diet. Olive oil, garlic, veggies, fruit (tomatoes are a fruit), legumes, wine, whole grain pasta and cheese. Pair this with your favorite salad (Caesar would be fantastic) and you've got the perfect meal.

Al Dente

An Italian phrase whose literal translation means "to the tooth." A food is said to be cooked al dente when there is a slight resistance when it is bitten. The term is used for any food, not just pasta. Lightly blanched asparagus, for example, is said to be cooked al dente.

Pasta e Fagioli

Servings = 4 | Serving size =about 2 cups

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5.

This recipe makes great leftovers.

1 tsp	olive oil
1 small	onion (diced)
1 clove	garlic (sliced)
1 Tbsp	dried sage
1 28 ounce can	diced tomatoes
1 15 ounce can	cannellini or other white beans (drained and rinsed)
1/2 tsp	salt
	fresh ground black pepper (to taste)
1/4 cup	white wine
4 ounces	whole wheat or gluten-free fusilli or bow tie pasta
2 ounces	Parmigiano-Reggiano (grated)

Place the olive oil in a large saucepan or small stock pot over medium heat. Add the onion, garlic and sage and cook, stirring frequently for about 5 minutes.

Add the tomatoes, beans, salt, pepper and white wine. Fill the can the tomatoes were packed in with water and add that to the pot. Stir.

Cook for about 20 minutes over medium heat at a medium simmer. If the soup is boiling too fast reduce the heat slightly.

Add the pasta and stir. Cook for another 8 - 10 minutes until the pasta is al dente. Serve topped with 1/2 ounce of grated cheese per serving.