Pasta e Fagioli
Recipe from: Sundays At Moosewood Restaurant
Ingredients
- 3 tbsp oilive oil
- 1 large onion, chopped
- 2 carrots, sliced into half moons
- 2 celery stalks, sliced
- 2 small zucchini, sliced into half moons
- 1/2 lb spinach (or 5 leaves of chard, tough stems removed, and coarsely chopped)
- 3 cups chopped plum tomatoes with liquid (28-ounce can)
- 15-oz can canellini (white kidney beans) with liquid (or 1 cup cooked dried beans)
- 1/4 cup chopped fresh parsley
- 2 tbsp chopped fresh basil leaves (1 teaspoon dried)
- Oregano (optional)
- Freshly ground black pepper to taste
- 1 plb short, chunky pasta (ziti, spirals or shells)
- Grated Parmesan (optional)
- Olive oil (optional)
Directions:
- Heat the olive oil in a large pot. Sauté the onion, carrots, and celery for a few minutes.
- Add the garlic, zucchini, and any dried herbs you're using. Sauté, stirring occasionally.
- A few minutes later add the spinach or chard and cook until just wilted.
- Mix in the tomatoes and white beans.
- Add water* to make it the consistency you like. Flavor with parsley, fresh herbs, and black pepper.
- Simmer gently for 15 to 20 minutes while you cook the pasta.
- Cook the pasta al denote in a large pot of boiling water*. Drain.
- In individual pasta bowls, serve pasta topped with the “bean soup.” If desired, top with grated Parmesan and drizzle on a little olive oil.
*Substitute with Kangen Water®.
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