Ingredients
1 1/2 c dried navy beans
1/2 lb whole wheat pasta
3 T olive oil
1 c onion, chopped
1 c carrots, sliced
1 c celery, sliced
1/2 t garlic, crushed
2 c tomato, peeled and diced
1 t dried sage
1/2 t dried oregano
1/4 t black pepper
Preparation
In large bowl, combine beans with 6 cups cold water. Refrigerate overnight. Next day, turn beans and water into 6 quart kettle. Bring to a boil, reduce heat and simmer covered, about 3 hours or until beans are tender. Stir several times during cooking, drain, reserving about 2 cups of liquid. Cook macaroni. Heat oil in a large skillet. Saute onion, carrot, celery and garlic until soft (about 20 minutes). Do not brown. Add tomato, sage, oregano and pepper. Cover, cook over medium heat, 15 minutes. In large saucepan or kettle, combine beans, macaroni and sauteed vegetables. Add 1 1/2 cups of reserved bean liquid. Bring to a boil, cover, simmer 35 to 40 minutes, stirring several times and adding more liquid if needed.
Per Serving: 400 Calories 17 g Protein 8 g Total Fat 1 g Saturated Fat 1 g Polyunsaturated Fat 5 g Monounsaturated Fat 69 g Carbohydrates 13.1 g Fiber 38 mg Sodium 971 mg Potassium 0 mg Cholesterol
