Pasta Fagioli And Spinach Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Home5 | 1 | Servings | |
INGREDIENTS
| 1 | T | Olive oil |
| 8 | Minced garlic cloves | |
| 1 | t | Ground sage |
| 1 | T | Tomato paste |
| 8 | oz | Soft tofu |
| 4 | c | Chicken stock |
| 2 | 15 oz. cans navy beans | |
| 1/2 | lb | Cooked bow tie pasta |
| 2 | T | Soft tofu |
| 1 | Garlic clove | |
| 1 | T | Lemon juice |
| 3 | T | Bleu cheese |
| 1 | lb | Spinach leaves |
| Toasted walnuts for garnish |
INSTRUCTIONS
Directions Pasta - In a large stock pot heat the olive oil. Saut the garlic cloves briefly. Add the sage and tomato paste. Stir to combine. Pour in the chicken stock and navy beans. Bring mixture to a boil and allow to simmer for 20 minutes. Puree half of the soup batch in a blender with the tofu until smooth. Return pureed soup to the pot. Stir in the cooked pasta and serve hot. Salad - In a blender, combine the tofu, garlic, lemon juice, olive oil, and bleu cheese. Toss with the spinach and top with the toasted walnuts. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1724
Calories From Fat: 404
Total Fat: 46g
Cholesterol: 28.8mg
Sodium: 3001.8mg
Potassium: 3334.8mg
Carbohydrates: 242.7g
Fiber: 24.4g
Sugar: 21.3g
Protein: 96.3g