August 2002

Tuscan Pasta & Bean Stew

3 cups (8oz.) 1 tbsp 2 cups 1 tbsp 1 tsp 1 tbsp 2 10oz pkgs. 2 14oz cans 2 15oz cans 2-3 tbsp 2 tbsp

Uncooked small pasta such as shells or fusilli Olive oil Minced Onions Minced garlic Salt (optional) Dried basil (or 3 tbsp fresh basil) Frozen chopped spinach, thawed & drained Diced tomatoes with their liquid Cannellini beans, drained Grated parmesan cheese Red wine vinegar Fresh ground black pepper

Directions:  Cook pasta according to package directions - drain & set aside    Meanwhile, heat oil in large pot, add the onion & garlic and sauté for about 5 minutes.  Add salt (optional) & basil and sauté for a few more minutes (if using fresh basil, add it later).    Add spinach & tomatoes.  Stir, cover & cook over medium heat about 10 minutes, stirring occasionally.    Drain the beans, rinse if desired (removes 40% of the sodium).  Add beans, pasta (and fresh basil) & heat through.  Stir in pepper, parmesan & vinegar.  May use extra when serving. * SERVE HOT * Serves 8 Calories = 284 Fat = 4g (4g saturated) Carbohydrate = 52g Protein = 13g Cholesterol = 1g Sodium = 814mg (or less if adapted)  Fiber = 11g This recipe is also high in folic acid and soluble fiber.  Which is good for keeping heart disease away. This recipe is adapted from "Mollie Katzen's Vegetable Heaven".

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Copyright © 2002 - Lisa Merrill