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Tuscan Bean and Pasta Stew Recipe

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This recipe for Tuscan Bean and Pasta Stew, by , is from A Taste of Childhood, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Kay Kadro
Added: Sunday, September 9, 2007


12 oz. uncooked pasta (elbow macaroni, small shells, or fusilli)
2 Tbsp. olive oil
2 c. minced onion
2 Tbsp. minced garlic
1 tsp. each dried thyme and sage
3/4 tsp. salt
10 oz. fresh baby spinach, cleaned and stemmed
2 14.5-oz. cans diced tomatoes
1/4 c. fresh basil, minced
3 c. cannellini beans, canned or cooked
freshly ground black pepper to taste

- Cook pasta according to package directions. Drain and set aside.
- Meanwhile, heat olive oil in a large saucepan or Dutch oven. Add onion and half the garlic; saute for 5 minutes over medium heat, stirring, until onion is translucent. Add the thyme and sage and 1/2 tsp. of the salt; saute for 10 minutes more, until the onions just start to brown.
- Add the spinach, tomatoes, and remaining garlic and salt to the onion mixture. Stir, cover, and cook over medium heat for about 10 minutes, stirring once or twice, until the spinach has wilted. Add the basil, beans, and cooked pasta. Heat on low.
- When the pasta is heated throughout, add black pepper and serve.




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