Dr. Rose Paisley, ND

Empowering Health and Wellness

White Beans and Pasta

White Beans and Pasta, enjoy with an arugula and avocado salad tossed in olive oil, lemon juice and salt and pepper to taste.

I love this recipe because it is a delicious, cozy pasta dish that is packed with nutrition. High in fiber and minerals makes this dish great for your bones.

  • 2 cups of white beans dry beans or 2 cans of beans
  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, chopped
  • 1/2 cup chopped carrot
  • 1/4 cup chopped celery
  • 1/2 teaspoon salt
  • 4 cloves garlic, chopped
  • 1/2 cup dry white wine
  • 1 14-ounce can diced tomatoes
  • 1/4 cup chopped fresh parsley, divided
  • 1/4 cup of chopped fresh basil
  • 8 ounces whole-wheat fettuccine
  • 1/2 cup freshly grated Parmesan cheese

Note: with canned goods seek out a brand that has PCB can linings. Ask your natural grocer for advice.

directions:

1. Soak beans in large stock pot for 24 hours or open can. If making form dry beans. Boil for 1 hour or until soft. Set aside.

2. Bring large stock pot of water to boil.

3. Heat oil in a medium saucepan, do not allow oil to smoke. Add onion, carrot, celery and salt; sautee until transparent, about 10 minutes. Add garlic and cook, stirring, until fragrant, about 15 seconds. Add wine; increase heat to high and boil until most of the liquid evaporates,  this usually takes about 3 to 4 minutes. Add tomatoes and their juices, 2 tablespoons parsley and the mashed beans. Bring to a lively simmer and cook, stirring occasionally, until thickened, about 6 minutes. Add the remaining whole beans; cook, stirring occasionally, until heated through, 1 to 2 minutes more.

3. Meanwhile, cook pasta in the boiling water until just tender, about 9 minutes. Stain.

4. Toss the beans, vegetables, fresh basil and pasta all together in saucepan for about 1 min over high heat. Divide into four bowls; sprinkle with Parmesan and the remaining parsley.

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