MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: White Beans with Sage
  Categories: Main dish
       Yield: 4 servings
  
     1/4 c  Olive oil
       3 lg Garlic cloves, peeled and
            -minced
       1 cn White beans (2 cups)
       1 t  Dried sage leaves
            -OR
       1 tb Fresh sage leaves
       1 c  Chicken broth
   1 1/2 t  Cracked pepper (or freshly
            -ground)
      12 oz Small shell noodles
     1/2 c  Parmesan or Asagio cheese
            Salt
  
   Heat olive oil in a wide skillet and add garlic. Cook briefly. Add
   white beans and heat through. Add sage, broth and pepper. Lower heat
   and simmer.
   
   Bring a large pot of water to a boil. Add noodles. Cook until al
   dente; they should be cooked through but just barely. Drain pasta
   well. Place in a large serving bowl and toss with beans and about
   half the cheese, salting to taste. Top with remaining chesse. Garnish
   with fresh sage, if you have it. Serve with baked carrots and
   Italian-style bread (or bread of choice).
   
   In the summertime, you could add a cut-up garden tomato, or several
   quartered cherry tomatoes.
   
   To bake carrots: Peel and trim 4 or 5 large carrots. Cut them on the
   diagonal about 1/2 thick. Toss with 1 tablespoon olive or vegetable
   oil. Spread in a 9x13 baking pan (or on a shallow baking sheet).
   Season liberally with salt and pepper and bake at 400'F. for 30
   minutes, or until browning and tender. These are also good if you
   throw in a few chunks of red bell pepper.
   
   White bean vegetable soup: Add a diced carrot, onion and rib of
   celery to the olive oil when you add the garlic. Cook until soft,
   then proceed with recipe. Add a can of water when you add the broth.
   Cook 8 ounces of noodles separately as instructed in the recipe, then
   add to soup, adding more water or broth if you think the mixture is
   too thick. Serve in bowls with cheese on top.
  
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