here's a yummy recipe that i made last night, and it came out way better
than expected. I adpated it from "The Frugal Gourmet Cooks Italian",
partially because I didn't have the stuff the recipe called for, but also
to make it vlf.
Pasta E Fagioli adapted from "The Frugal Gourmet Cooks Italian" by Jeff Smith
2 cups navy beans (he called for cranberry beans, but I didn't have any)
6 cups cold water
1/4 cup dry white wine (he called for 1/2, but I used less)
2 cups imitation beef boullion
4 1/2 cups imitation chicken boullion
3 cloves garlic, crushed
1 tbsp tomato paste (I just used 1 tbsp of crushed tomatoes)
2 tbsp chopped parsley
1 cup of elbow noodles, uncooked (he called for tubetti pasta, but I had
lots of elbows, so that's what I used)
1/3 cup of non-dairy parmesan cheese (optional-I left it out)
Place the beans and the cold water into a big pot and bring to a boil.
Cover pot and turn off heat (leaving the pot on the burner you used to heat
it). Let it stand for 1 hour. Drain the beans and return them to the pot.
Add the wine and the imitation beef and chicken stock. Bring this to a
biol, cover, and simmer gently for 30 minutes. Strain out half of the beans
and puree. Return the pureed beans to the pot. Add the garlic, tomato
paste, parsley, and the *uncooked* noodles. Simmer gently, uncovered for 25
to 30 minutes or until the pasta is tender and the soup is thick. Stir the
soup regularly to avoid sticking. Stir in the fake parmesan. Garnish with
parsley (if you want to).
Gayle D. Green
Vanderbilt Institute for Public Policy Studies
Evaluation and Methodology Research
"Only two things are infinite, the universe and human stupidity, and I'm
not sure about the former."