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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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My vegan, low-fat way of making an Italian classic, using a combo of pureed beans and tomato paste with curly kale to hearty it up and whole-wheat pasta for nutrition. Ingredients:
19oz (2 1/3 cups) canned cannellini beans, drained (reserve liquid) |
1/4 cup water, divided |
1 small onion, minced |
5 cloves garlic, minced |
1 tbsp dried sage |
1 tsp dried rosemary |
3 tbsp tomato paste |
reserved bean-cooking liquid + water to equal 4 cups |
3 cups (about 7 oz) chopped curly kale |
1 cup dried whole wheat macaroni |
1 tsp tabasco |
Directions:
1. Combine 1/2 cup of the cooked beans and 2 tbsp of water in a food processor until smooth. Set aside.
2. Cook onion in the remaining 2 tbsp water until soft and translucent, about 3 to 4 minutes.
3. Add garlic, sage, and rosemary, and cook for 1 minute, stirring constantly.
4. Add bean liquid and water and let simmer for 20 minutes.
5. Stir in kale, remaining beans, pasta and bean puree, and season with pepper sauce.
6. Cook 5 minutes, until pasta is al dente and beans are hot.
7. Adjust salt and pepper if necessary and serve.
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