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.