Risotto Con Fagioli
Servings Prep Time
4people 20minutes
Cook Time
120minutes
Servings Prep Time
4people 20minutes
Cook Time
120minutes
Ingredients
  • 1cup dried kidney beans
  • 6cups water
  • 1teaspoon olive oil
  • 1 onion, finely chopped
  • 4cloves garlic, minced
  • 1 carrot, thinly sliced
  • 1 green pepper, chopped
  • 2cups canned stewed tomatoes
  • 1teaspoon salt
  • 8ounces pasta elbows, shells or macaroni
  • 3tablespoons fresh basil, choppedor 1 tablespoon dried basil
Instructions
  1. Soak beans overnight. Drain off soaking water, rinse beans and drain again. Put soaked beans into a large, heavy-bottomed soup pot with 6 cups water. Bring to a boil, lower heat and simmer 1 1/2 to 2 hours until beans are tender. Drain excess liquid,leaving just enough to make a gravylike sauce.
  2. Sauté onions, garlic, carrots and green pepper. Add vegetables, tomatoes and salt to beans and simmer 20 minutes.
  3. In a separate pot, bring 2 quarts of salted water to a boil and cook pasta until al dente. Drain and rinse well. Gently stir pasta and basil into the beans and serve.
Recipe Notes
Nutrition Facts
Risotto Con Fagioli
Amount Per Serving
Calories 279
* Percent Daily Values are based on a 2000 calorie diet.

Calories 279,Fat 6,Perfat 19,Cholesterol 8,Carbo 46,Protein 9,Fiber N/A,Sodium N/A