Slow Cooker Pasta Fagioli 1 medium celery rib -- chopped 2 garlic cloves -- finely chopped 1/4 cup olive oil 1 cup peeled, seeded and chopped tomatoes -- fresh or canned 1 tablespoon tomato paste 2 1/2 cups water 2 cans cannellini beans -- with liquid or Great Northern beans salt 1 pinch crushed red pepper flakes 8 ounces tubetti pasta -- elbows, or spaghetti broken into short pieces
In a small skillet, cook the celery and garlic in the oil over medium heat until the garlic is golden, about 2 minutes. Scrape the mixture into the slow cooker. Add the tomatoes, tomato paste, and water and stir well. Add the beans, salt to taste, and crushed red pepper. Cover and cook on low for 4 hours. Add the pasta and stir well. Cover and cook for 30 minutes more, or until the pasta is tender. Serve hot. Serves 6. AuthorNote: is this a pasta dish or a thick soup? I think of it as a thick soup. For a thinner texture, add a little water or broth. ChupaNote: I added 1/2 cup shredded carrots, and 1 minced red onion to the celery and garlic. I bumped the red pepper up to 1/2 teaspoon and tossed in a handful of baby spinach and a handful of parsley with the pasta. Cuisine: "Italian" Source: "The Italian Slow Cooker by Michele Scicolone, 2010." S(Formatted by Chupa Babi): "Feb 2010" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 455 Calories; 10g Fat (20.1% calories from fat); 21g Protein; 71g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol; 47mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 2 Fat. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
