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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 analysis per serving (4 servings)
91 grams carbs; 2 milligrams cholesterol; 495 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 10 grams fiber; 754 milligrams sodium; 20 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
Private Notes
Comments
Don't quite get it. The garlic browns before anything else. How big a dice are we talking on the potatoes and celery?