Pasta E Fagioli

Yield: 6 servings

2 pounds dried white beans such as cannellini, soaked in cold water overnight and drained 3 tablespoons olive oil 6 sage leaves or ⁄8 teaspoon dried 1 sage 1 garlic clove, crushed 3 tablespoons strained tomatoes, such as Pomi 3 ounces ditalini pasta or small elbow macaroni

Put soaked beans in a large pot, add cold water to cover by at least 3 inches, and bring to a boil. Lower the heat and simmer for 2 hours. Transfer half the beans to a food processor and process to a puree.

Heat oil in a large pot, add the sage and garlic and cook 2 minutes; do not burn the garlic. Add the bean puree and 6 1⁄4 cups of water; season generously with salt and pepper, and stir in the strained tomatoes. Add the whole beans. Bring to a boil, add the pasta, and cook until al dente, according to instructions on the package — cooked, but still a little chewy. Serve hot, cold or warm. Per serving: 347 calories; 10 g fat; 1 g saturated fat; no cholesterol; 16 g protein; 51 g carbohydrate; 3 g sugar; 12 g fiber; 103 mg sodium; 100 mg calcium