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."
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|Serving Size: 1 Serving (377g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 87 (42%)|
|Amt Per Serving||% DV|
|Total Fat 9.7g||13 %|
|Saturated Fat 1.9g||10 %|
|Monounsaturated Fat 5.7g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 0mg||0 %|
|Sodium 177.1mg||6 %|
|Potassium 341.3mg||9 %|
|Total Carbohydrate 27.1g||8 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 24.1g|
|Protein 4.1g||6 %|
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Calories per serving: 208
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