I posted this recipe on alt.binaries.food. Becky asked me a question. I
have no idea how to figure out the carbs. I suggested she try half a cup,
see how it effected her BG and act accordingly. Anyone know how to figure
out the carb content? Here's the recipe:

> Pasta fazool is a tradional Italian dish. There are more recipes than
> cooks (never twice exactly the same). Here's one:
>
> Pasta Fazool
>
> 1 pound (450 grams) medium-sized thick-skinned dried beans (makes 6
> cups)-use Cannellini (Fajioli), Navy or Great Northern beans for this
> recipe if you can find them.
>
> 1 cup pasta, dried (small shells suggested)
>
> ¼ cup EVOO
> ½ cup yellow onion, diced
> 1 tsp black pepper
> ½ tsp crushed red pepper flakes
>
> 2 large cloves garlic, minced
> a few long sprigs fresh rosemary, chopped
> 1 tsp anchovies, finely chopped to a purée (not that stuff in the tube!)
>
> 4 cups (1 liter) chicken broth
> 2 cups (½ liter) reserved pasta water
> 2 medium tomatoes, seeded, diced (optional, but recommended)
>
> 1 Tbs fresh lemon juice (about ½ a lemon)
> salt & pepper to taste
>
> 1 cup Parmesan cheese, finely grated
> 1 small bunch fresh parsley, finely chopped
>
> 1. Sort beans to remove pebbles or dirt. Rinse well. Soak in a large pot
> with cold water to cover by a few inches. Cover and chill 4 - 12 hours.
>
> 2. Drain and rinse soaked beans. Place beans in pot, add 6 cups cold
> water,
> and bring to a boil. Reduce heat and simmer 1-1½ hours, partially
> covered. Add more water during cooking if needed. Test a few beans for
> tenderness after 1 hour. Drain and chill (up to 3 days).
>
> 3. Cook pasta according to package directions. Drain pasta, reserving 2
> cups water for the soup; set aside.
>
> 4. Sauté onion, black pepper, and pepper flakes in oil in a large pot
> over medium-high heat until onions are soft, but don't let them burn.
>
> 5. Stir in garlic, rosemary, and anchovy mash. Cook for 1 minute.
>
> 6. Add beans, broth, tomatoes (if you decided to use them), and reserved
> pasta water. Bring to a boil, reduce heat, and simmer 20 - 25 minutes.
>
> 7. Stir in lemon juice, pasta, and season to taste.
>
> 8. Garnish with Parmesan cheese and parsley.

That sounds wonderful! Thanks for posting the recipe; it has been saved.
Question, though. How do you know how many carbs are in a serving size
(and I'm assuming it's around 1 cup per person)? Onions and tomatoes are
carby, and can be difficult to measure when serving it up. I've always had
a tough time figuring all that out.

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~