Guest guest Posted January 3, 2001 Report Share Posted January 3, 2001 * Exported from MasterCook * Pasta Fagiole Recipe By :K. Lee Evans & Chris Rankin - Giant Book of TOFU Cooking Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces firm tofu -- cubed 1 medium yellow onion -- diced 1 small zucchini -- diced 10 to 12 button mushrooms -- sliced 4 garlic cloves -- minced 1 tablespoon olive oil 7 cups water 1 14 oz can stewed tomatoes 6 tablespoons canned tomato paste 1/4 cup dry red wine 1 tablespoon dried oregano 2 teaspoons dried basil 1 teaspoon salt 1/2 teaspoon black pepper 1/2 cup small pasta 1 15 oz can white beans -- drained 1/2 cup fresh green beans -- trimmed and cut into 1-inch pieces In a large saucepan, saute the onion, zuccini, mushrooms, and garlic in oil. Add the water, tomatoes, tomato paste, wine, oregano, basil, salt, and pepper. Bring to a simmer over high heat. Reduce the heat to medium-low, and continue cooking for another 20 to 25 minutes, stirring occasionally. Stir in the pasta, tofu, white beans, and green beans, and cook until the pasta is tender. Remove from heat and let sit 10 minutes before serving. Description: " This hearty Italian soup is a very filling meal in itself. In addition to the traditional beans, vegetables, and pasta, we've added a little tofu to give it even more health appeal. " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 262 Calories; 4g Fat (11.6% calories from fat); 17g Protein; 44g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 306mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 2 Vegetable; 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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