Name: Pasta E Fagioli
Ingredients: 1 lb Dried navy beans; 1 tb Olive oil; 1 c Chopped onions; 1/2 c Sliced carrot; 1/2 c Chopped celery; 2 Garlic cloves; crushed; 1 cn (28-oz.) diced tomatoes; undrained; 9 c Water; 1/4 ts Crushed red pepper; 1 Bay leaf; 1 ts Salt; 1 ts Dried oregano; 1/2 ts Dried thyme; 1/4 ts Dried rosemary; 2 Garlic cloves; crushed; 3/4 c Uncooked medium elbow macaroni; (about 4 oz.); 1 c Chopped flat-leaf parsley; 1/4 ts Black pepper; 3/4 c (3 oz.) grated fresh Parmesan cheese

But someone will say, 'Didn’t Jesus say that, to be saved, you have to be as a little child?' Of course he did. But did you ever see a little child who didn’t ask questions? People who use this argument must never have listened to a little child or been one. My four children gave me a harder time with their endless flow of questions than university people ever have... What Jesus was talking about is that the little child, when he has an adequate answer, accepts the answer. He has the simplicity of not having a built-in grid whereby, regardless of the validity of the answer, he rejects it.

Francis Schaeffer

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy			8	Servings

INGREDIENTS

1	lb	Dried navy beans
1	tb	Olive oil
1	c	Chopped onions
1/2	c	Sliced carrot
1/2	c	Chopped celery
2		Garlic cloves; crushed
1	cn	(28-oz.) diced tomatoes; undrained
9	c	Water
1/4	ts	Crushed red pepper
1		Bay leaf
1	ts	Salt
1	ts	Dried oregano
1/2	ts	Dried thyme
1/4	ts	Dried rosemary
2		Garlic cloves; crushed
3/4	c	Uncooked medium elbow macaroni; (about 4 oz.)
1	c	Chopped flat-leaf parsley
1/4	ts	Black pepper
3/4	c	(3 oz.) grated fresh Parmesan cheese

INSTRUCTIONS

Cooking Light Magazine 3/98
Soak beans overnight or quick-soak.
Heat oil in pan over medium heat until hot. Add onion, carrot, and celery,
and sauté 5 minutes or until tender.
Add 2 garlic cloves; cook 1 minute. Add tomatoes; bring to a boil. Cover,
reduce heat and simmer for 10 minutes, stirring occasionally.
Add beans, 9 cups water, red pepper, and bay leaf, and bring to a boil.
Cover, reduce heat, and simmer for 1 hour and 50 minutes.
Add salt, oregano, thyme, rosemary, and 2 garlic cloves; cover and simmer
25 minutes or until beans are tender. Discard bay leaf.
Place 2 cups bean mixture in a food processor; process until smooth. Return
bean puree to pan, and stir well.
Add pasta; cook 7 minutes or until pasta is done. Remove from heat; stir in
parsley and black pepper. Ladle soup into bowls, and sprinkle with cheese.
Calories 339, (15% fat); Fat 5.5 g (sat 2.2g); Protein 19.8 g; Carb 54.6 g;
Fiber 8.7 g; Chol 7 mg; Iron 5.4 mg; Sodium 626 mg; Calcium 261 mg.
Posted to EAT-LF Digest by "bill pawelko" <billjr1@bellatlantic.net> on Mar
9, 1998

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