ESSENTIAL: Pasta E Fagioli

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* Exported from MasterCook *

 

Pasta E Fagioli

 

Recipe By : The Essential Vegetarian Cookbook by Diana Shaw, page 194

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Pasta, Couscous, Etc.

Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon extra virgin olive oil

1 large onion -- chopped

2 garlic cloves -- minced

2 leeks - white part only -- washed and chopped

1 fennel bulb including leafy fronds -- including leafy

OR 4 celery stalks including leaves -- chopped

1 red bell pepper -- roasted

peeled -- and chopped

1 yellow bell pepper -- roasted,

peeled and chopped

1/2 cup minced fresh basil

OR 1 1/2 tablespoons crumbled dried basil

1/4 cup minced fresh parsley

2 tablespoons minced fresh rosemary

1 tablespoon balsamic vinegar

2 cups fresh or canned tomato purée

3 cups vegetable broth

2 cups cooked cannellini beans -- drained and rinsed

OR scarlet runner beans or chickpeas

OR kidney beans

2 cups dried short pasta such as penne

OR farfalle

cooked until not quite done

(there should still be some white in the

center when you bite into it)

2 cups tightly packed chopped collard greens

Salt and freshly ground black pepper -- to taste

 

Serves 4 to 6

 

TOTAL TIME: about 1 hour, 30 minutes, not including time to roast the

peppers, cook the beans, or make the broth.

TIME TO PREPARE: 40 minutes, including time to sauté

COOKING TIME: about 50 minutes

DO AHEAD: you can roast the peppers up to 3 days in advance. Keep them

wrapped and in the refrigerator until ready to use. You can make the

vegetable broth up to 6 months in advance, keeping it frozen until ready to

use.

REFRIGERATION/FREEZING: refrigerate up to 3 days. freeze up to 3 months.

 

Heat the oil in a large saucepan or stockpot over medium-high heat. When

it is hot, add the onion, garlic, leeks, fennel or celery, red bell pepper,

yellow bell pepper, basil, parsley, and rosemary. Reduce the heat to

medium and sauté, stirring often, until the vegetables are soft, about 10

minutes. Add the balsamic vinegar and stir until most of it evaporates,

about 3 minutes.

 

Stir in the tomato puree and vegetable broth. Bring to a boil over

medium-high heat. Reduce the heat to medium-low, cover, and simmer until

the soup has thickened, about 50 minutes. Stir in the beans, the pasta,

and the collards. Cover and continue cooking until the pasta is cooked al

dente, and the collards turn bright green, about 4 minutes more. Season

with salt and pepper, and serve hot.

 

PER SERVING (1/4 recipe): calories 314, protein 13.8 g, carbohydrate 57.9

g, fat 5 g, cholesterol 0 mg, sodium 55.4 mg, 14% calories from

fat. outstanding source of vitamin c, folacin . very good source of

vitamins a, b1, b6. good source of vitamins b2, b3 calcium, iron, zinc

 

 

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