4 ounces Basic Egg Pasta Dough (halved)
2 tablespoons olive oil
1 onions (large, finely chopped)
3 celery (ribs, finely chopped)
2 medium carrot (finely chopped)
2 tablespoons minced garlic
1 tablespoon tomato paste
1 tablespoon dried oregano
1 tablespoon dried basil
15 ounces cannellini beans (458 ml, rinsed)
1 quart vegetable broth
3 tablespoons olive oil
3 tablespoons chopped parsley
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1Attach Pasta Press Accessory fitted with Small Macaroni plate to KitchenAidⓇ Stand Mixer. Shape each piece of dough into 1-inch diameter log. Turn mixer to Speed 8. Working with one log of dough at a time, feed dough into hopper and use the swing-arm wire dough cutter to cut pasta into 1/2-inch lengths as it exits the press. Carefully arrange pasta on rimmed baking sheet lightly dusted with flour.
2Bring 2 quarts water to a boil in large pot; season generously with salt. Add pasta and cook 30 seconds or until al dente. Drain well.
3Add 2 tablespoons olive oil, onions, celery and carrots to same pot. Cook over medium heat 5 to 7 minutes, or until onions are translucent, stirring occasionally. Add garlic; cook 30 seconds or until fragrant. Add tomato paste and herbs; cook 2 to 3 minutes, stirring frequently. Stir in beans and broth; increase heat to high. Simmer 15 to 20 minutes, or until vegetables are softened.
4Stir in cooked macaroni just before serving. Drizzle each serving with olive oil and sprinkle with parsley.
PER SERVING *
|Calories280Calories from Fat120|
|% DAILY VALUE*|
|Calories from Fat120|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.