FatFree Home
FatFree Recipe Archive
More pasta recipes from FatFree

pasta-fagioli-2 recipe

Date: Sun, 19 Oct 1997 18:37:14 -0700
From: "gayle d. green" (gayle.d.green@vanderbilt.edu)

	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 vegetarian "beef" boullion
4 1/2 cups vegetarian "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)

	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. Garnish with parsley (if you want to).

kwvegan vegan