* Exported from MasterCook *
Vegan Pasta e Fagioli
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : LowFat (Less than 25%) Vegan
Serving Size : 4 Preparation Time :0:00
Categories : LowFat (Less than 25%) Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Tablespoons olive oil
3 cloves garlic -- minced
28 ounces crushed tomatoes -- (1 can)
1 1/2 cups cooked cannellini beans -- or 1 can, drained & rinsed
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 bay leaf
2 cups vegetable stock
salt & freshly ground pepper
8 ounces elbow macaroni -- or other small pasta
1 Tablespoon minced fresh parsley
-------- ------------ --------------------------------
3 Tablespoons olive oil
3 cloves garlic -- minced
28 ounces crushed tomatoes -- (1 can)
1 1/2 cups cooked cannellini beans -- or 1 can, drained & rinsed
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 bay leaf
2 cups vegetable stock
salt & freshly ground pepper
8 ounces elbow macaroni -- or other small pasta
1 Tablespoon minced fresh parsley
In a large pot, heat the oil over medium heat. Add the garlic and cook
until softened, about 1 minute. Reduce the heat to low and stir in the
tomatoes. Add the beans, oregano, basil, bay leaf, stock, and salt and
pepper to taste. (The amount of salt needed depends on the saltiness of
your stock.) Simmer over low heat for about 20 minutes.
until softened, about 1 minute. Reduce the heat to low and stir in the
tomatoes. Add the beans, oregano, basil, bay leaf, stock, and salt and
pepper to taste. (The amount of salt needed depends on the saltiness of
your stock.) Simmer over low heat for about 20 minutes.
In a large pot of boiling water, cook the macaroni over medium high heat,
stirring occasionally, until it is al dente, about 7 minutes. Drain well
and add to the bean mixture along with the parsley.
stirring occasionally, until it is al dente, about 7 minutes. Drain well
and add to the bean mixture along with the parsley.
Simmer gently to blend flavors and finish cooking the pasta, about 10
minutes. Remove the bay leaf and discard. Taste and adjust the seasonings,
if necessary, before serving. Serve hot.
minutes. Remove the bay leaf and discard. Taste and adjust the seasonings,
if necessary, before serving. Serve hot.
Serves 4
AuthorNote: Literally "pasta and beans", pasta e fagioli (also called
pasta "fazool") in a stick-to-your-ribs comfort food Italian dish that
tastes even better the day after it is made. My mother served this for
dinner every Friday and it was so delicious it never occurred to me she
made it to be thrifty. Mom usually used Roman beans, also called borlotti
or cranberry beans, which look like large pinto beans, which look like
large pinto beans. She sometimes added a small amount of pepperoni for
extra flavor when it was on hand. For a heartier version, add an extra cup
of cooked beans or garnish each bowl with 2 Tablespoons of diced [faux]
Big Stick Pepperoni.
pasta "fazool") in a stick-to-your-ribs comfort food Italian dish that
tastes even better the day after it is made. My mother served this for
dinner every Friday and it was so delicious it never occurred to me she
made it to be thrifty. Mom usually used Roman beans, also called borlotti
or cranberry beans, which look like large pinto beans, which look like
large pinto beans. She sometimes added a small amount of pepperoni for
extra flavor when it was on hand. For a heartier version, add an extra cup
of cooked beans or garnish each bowl with 2 Tablespoons of diced [faux]
Big Stick Pepperoni.
Source:
"Vegan On the Cheap by Robin Robertson, 2010"
S(Formatted by Chupa Babi):
"Dec 2012"
- - - - - - - - - - - - - - - - - - -
"Vegan On the Cheap by Robin Robertson, 2010"
S(Formatted by Chupa Babi):
"Dec 2012"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 449 Calories; 14g Fat (26.4%
calories from fat); 14g Protein; 71g Carbohydrate; 7g Dietary Fiber; 1mg
Cholesterol; 1080mg Sodium. Exchanges: 3 1/2 Grain(Starch); 3 Vegetable;
2 1/2 Fat.
calories from fat); 14g Protein; 71g Carbohydrate; 7g Dietary Fiber; 1mg
Cholesterol; 1080mg Sodium. Exchanges: 3 1/2 Grain(Starch); 3 Vegetable;
2 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
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