*  Exported from  MasterCook  *
 
                              Pasta e Fagioli
 
 Recipe By     : Sundays at Moosewood Restaurant, Simon & Schuster
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Italian                          Low-Fat
                 Pasta
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      tablespoons   olive oil
    1      large         onion -- chopped
    2                    carrots -- sliced in 1/2 moons
    2                    celery stalks -- sliced
    2      cloves        garlic -- minced
    2      small         zucchini -- sliced in 1/2 moons
      1/2  pound         spinach
                         or
    5                    Swiss chard leaves -- tough stems removed
                         & coarsely chopped
   28      ounces        plum tomatoes, diced -- with liquid (1 can)
   15      ounces        canellini (white kidney beans) -- with liquid
                         or
    1      cup           dried beans -- cooked
      1/4  cup           fresh parsley -- chopped
    2      tablespoons   fresh basil leaves -- chopped
                         or
    1      teaspoon      basil leaves -- dried
                         oregano -- optional
                         freshly ground black pepper -- to taste
    1      pound         pasta -- ziti, spirals, or
                         shells
                         grated Parmesan -- optional
                         olive oil -- optional
 
 Heat the olive oil in a large pot.  Saute the onion, carrots, and celery
 for a few minutes.  Add the garlic, zucchini, and any dried herbs youire
 using.  Saute, 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 or 20
 minutes while you cook the pasta. 
 
 Cook the pasta al dente 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.
 
 Note: Substitute or add any fresh vegetables you like: green or red bell
 peppers, summer squash, green beans, etc.  Also, the addition of a
 chopped fresh tomato at the end is nice.  Use fresh, rather than dried,
 herbs when you can.
 
 
 
                    - - - - - - - - - - - - - - - - - - 
 
 NOTES : Doubles as a romantic, sophisticated dish straight from Tuscany
 and a hearty, unpretentious meal perfect for wintery days.  Pasta e
 fagioli can be improvised according to inspiration and what’s available
 -- and it will always turn out great!
 
 c 1996 thrive@the healthy living experience
 all recipes: c Vegetable Kingdom, Inc.

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