Pasta e Fagioli Recipe from: Sundays At Moosewood Restaurant OVERVIEW 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®. Esther Vicente Santiago Enagic® International Distributor 679675904 contact Greener HomeGreener FoodGreener BeautyGreener GardenGreener PetProductsVideo Demonstrations 0 Comments add comment Leave a Comment or Question Your email address will not be published. Your data is kept safe; never sold or rented. Privacy Policy SUBMIT Leave a Comment or Question Your email address will not be published. Your data is kept safe; never sold or rented. Privacy Policy SUBMIT
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