Pasta E Fagioli

6 Servings

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Pasta E Fagioli Ingredients

3 tb Olive oil	Or
1 lg Onion; chopped	1 c Dried beans; cooked
2 Carrots; sliced in 1/2 moons	1/4 c Fresh parsley; chopped
2 Celery stalks; sliced	2 tb Fresh basil leaves; chopped
2 Cloves garlic; minced	Or
2 sm Zucchini; sliced in 1/2	1 ts Basil leaves; dried
1/2 lb Spinach	Oregano; optional
Or	Freshly ground black
5 Swiss chard leaves; tough	1 lb Pasta; ziti, spirals, or
& coarsely chopped	Shells
28 oz Plum tomatoes, diced; with	Grated Parmesan; optional
15 oz Canellini (white kidney	Olive oil; optional

Instructions for Pasta E Fagioli

Heat the olive oil in a large pot. Saute the onion, carrots, and celery for a few minutes. Add the garlic, zucchini, and any dried herbs youire using. Saute, stirring occasionally. A few minutes later add the spinach or chard and cook until just wilted. Mix in the tomatoes and white beans. Add water to make it the consistency you like. Flavor with parsley, fresh herbs, and black pepper. Simmer gently for 15 or 20 minutes while you cook the pasta. Cook the pasta al dente in a large pot of boiling water. Drain. In individual pasta bowls, serve pasta topped with the bean soup. If desired, top with grated Parmesan and drizzle on a little olive oil. Note: Substitute or add any fresh vegetables you like: green or red bell peppers, summer squash, green beans, etc. Also, the addition of a chopped fresh tomato at the end is nice. Use fresh, rather than dried, herbs when you can. Recipe By : Sundays at Moosewood Restaurant, Simon & Schuster Posted to EAT-L Digest 30 Sep 96 Date: Tue, 1 Oct 1996 13:14:39 -0400 From: "John M. Nardo M.D." NOTES : Doubles as a romantic, sophisticated dish straight from Tuscany and a hearty, unpretentious meal perfect for wintery days. Pasta e fagioli can be improvised according to inspiration and whats available -- and it will always turn out great!

Main Ingredient: PastaCuisine: Uncategorized