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Name: Limas and Pasta Fagioli
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1/2 ts Crushed dried thyme; 1 cn (28-oz) tomatoes; diced; 1 cn Water or vegetable stock; 1/2 ts Crushed dried oregano; 4 c Cooked lima beans; 1 c Diced celery; including tops; 5 c Chopped spinach leaves and; 3 Cloves garlic; mashed or; 1/2 ts Crushed dried marjoram; 2 Bay Leaves; 1 c Spiral pasta; 1 lg Onion; medium dice; 4 -(up to)

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INGREDIENTS

1/2 ts Crushed dried thyme
1 cn (28-oz) tomatoes; diced
1 cn Water or vegetable stock
1/2 ts Crushed dried oregano
4 c Cooked lima beans
1 c Diced celery; including tops
5 c Chopped spinach leaves and
3 Cloves garlic; mashed or
1/2 ts Crushed dried marjoram
2 Bay Leaves
1 c Spiral pasta
1 lg Onion; medium dice
4 -(up to)

Servings

INSTRUCTIONS

Date: Mon, 05 Feb 1996 07:27:01 -0800 From: dlachman@path.org (Diane Lachman) I used the "designer" lima beans I had (labeled Christmas limas) and potato water to make the following. Saute vegetables briefly in stock in soup pot; add tomatoes, water, and cooked lima beans. Bring to a boil, then lower to simmer for 10 minutes if beans are fully tender, or until beans are completely cooked. When beans are tender, add pasta for 10 minutes, then spinach for 5 minutes, covered. Remove bay leaves before serving. Yield: About 8-9 cups. Freezes well. FATFREE DIGEST V96 #36 From the Fatfree Vegetarian recipe list. Downloaded from Glens MM Recipe Archive, G Internet.

NOTES

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Limas and Pasta Fagioli

1/2 ts Crushed dried thyme
1 cn (28-oz) tomatoes; diced
1 cn Water or vegetable stock
1/2 ts Crushed dried oregano
4 c Cooked lima beans
1 c Diced celery; including tops
5 c Chopped spinach leaves and
3 Cloves garlic; mashed or
1/2 ts Crushed dried marjoram
2 Bay Leaves
1 c Spiral pasta
1 lg Onion; medium dice
4 -(up to)

Date: Mon, 05 Feb 1996 07:27:01 -0800     From: dlachman@path.org (Diane Lachman)     I used the "designer" lima beans I had (labeled Christmas limas) and  potato water to make the following.     Saute vegetables briefly in stock in soup pot; add tomatoes, water, and  cooked lima beans.  Bring to a boil, then lower to simmer for 10 minutes if  beans are fully tender, or until beans are completely cooked.  When beans  are tender, add pasta for 10 minutes, then spinach for 5 minutes, covered.  Remove bay leaves before serving. Yield: About 8-9 cups. Freezes well.    FATFREE DIGEST V96 #36    From the Fatfree Vegetarian recipe list.  Downloaded from Glens MM Recipe  Archive, G Internet.

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Nutrition

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Serving Size: 1 Serving (115g)
Recipe Makes: 8 Servings

Calories: 269
Calories from Fat: 15 (6%)

Amt Per Serving		% DV

	Total Fat 1.6g	2 %
	Saturated Fat 0.3g	1 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.7g
Cholesterol 40.9mg		13 %
Sodium 29.3mg		1 %
Potassium 591.1mg		16 %
Total Carbohydrate 51.5g		15 %
	Dietary Fiber 4.8g	19 %
	Sugars, other 46.7g
Protein 12.2g		17 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 269

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