| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Sami |
Soup |
4 |
Servings |
INGREDIENTS
| 2 |
|
-(up to) |
| 3 |
c |
Cooked white beans (I used Flageolet) |
| 1 |
cn |
(8-oz) chopped tomatoes (up to) |
| 8 |
|
Cloves garlic; minced |
| 1 |
|
Chopped onion |
| 1/2 |
|
(or more) squash (cut into small cubes) |
| 8 |
oz |
Pasta (short tubes or orchetta) |
|
|
Balsamic vinegar |
|
|
Sage (minced fine if fresh) |
|
|
Basil (shredded if fresh) |
|
|
Nutritional yeast (optional) |
|
|
Salt & pepper |
INSTRUCTIONS
Date: Thu, 21 Mar 1996 12:45:16 -0800 (pst)
From: Denise K Pliskin <dkpliskin@ccgate.dp.beckman.com>
"Saute" onions and garlic (the more the better) in balsamic vinegar and
some liquid from the beans. Add squash and cook a few more minutes Add
tomatoes w/their liquid, pasta and herbs Add enough water to cover
everything by a couple of inches and cook for about 30 min.
Add liquid to get the desired consistency We eat this as a stew but it is
also yummy as a soup. Add s & p to taste.
Sprinkle some nutritional yeast on top and enjoy!
Note: if you want to serve this more as a pasta dish you can cook the pasta
separately and serve the "sauce" on top.
FATFREE DIGEST V96 #79
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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