Pasta E Fagioli
|Dried great northern beans||1 1⁄4 Cup (20 tbs)|
|Vegetable cooking spray||1 (Olive Oil Flavored)|
|Olive oil||1 Teaspoon|
|Finely chopped red onion||1⁄2 Cup (8 tbs)|
|Finely chopped celery||1⁄4 Cup (4 tbs)|
|Minced garlic||1 Tablespoon|
|Chopped fresh rosemary||2 Teaspoon|
|Chopped fresh sage||2 Teaspoon|
|Peeled seeded chopped tomato||1 Cup (16 tbs)|
|Pasta||8 Ounce, uncooked|
|Coarsely chopped fresh spinach||3 Cup (48 tbs)|
Sort and wash beans; place in a Dutch oven.
Cover with water to a depth of 2 inches above beans; let soak 8 hours.
Drain and rinse beans.
Combine beans and 2 quarts water in pan.
Bring to a boil; cover, reduce heat, and simmer 1 hour.
Transfer 2 cups beans, without liquid, to container of an electric blender or food processor; top with cover, and process until smooth.
Return to pan.
Coat a large nonstick skillet with cooking spray; add oil.
Place over medium heat until hot; add onion and next 4 ingredients, and saute 5 minutes.
Add onion mixture, tomato, salt, and pepper to bean mixture.
Cook over medium-low heat 15 minutes.
Add pasta, and cook an additional 20 minutes, stirring frequently.
Add spinach, and cook 2 minutes or until spinach wilts.