Name: Spiga Trattoria Pasta E Fagioli
Ingredients: 1 lb White kidney beans; Water or vegetable broth; 1 c Diced yellow squash; 1 c Diced zucchini; 1 c Diced carrots; 1 c Sliced leeks; 1 c Diced celery; 2 c Peeled diced potatoes; Salt; 1/2 lb Tube-shaped pasta

Believing that further delay would be sinful, some of God’s insignificants and nobodies in particular, but trusting in our Omnipotent God, have decided on certain simple lines, according to the Book of God, to make a definite attempt to render the evangelization of the world an accomplished fact... Too long have we been waiting for one another to begin! The time for waiting is past! The hour of God has struck! In God’s holy name let us arise and build! We will not build on the sand, but on the bedrock sayings of Christ, and the gates and minions of hell shall not prevail against us. Should such men as we fear? Before the whole world, aye, before the sleepy, lukewarm, faithless, nambypamby Christian world, we will dare to trust our God, we will venture our all for Him, we will live and we will die for Him, and we will do it with His joy unspeakable singing aloud in our hearts. We will a thousand times sooner die trusting only in our God than live trusting in man. And when we come to this position the battle is already won, and the end of the glorious campaign in sight. We will have the real Holiness of God, not the sickly stuff of talk and dainty words and pretty thoughts; we will have a Masculine Holiness, one of daring faith and works for Jesus Christ.

C.T. Studd

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables	Italian		1	Servings

INGREDIENTS

1	lb	White kidney beans
		Water or vegetable broth
1	c	Diced yellow squash
1	c	Diced zucchini
1	c	Diced carrots
1	c	Sliced leeks
1	c	Diced celery
2	c	Peeled diced potatoes
		Salt
1/2	lb	Tube-shaped pasta

INSTRUCTIONS

Here's a great Pasta e Fagioli (Italian Beans and Pasta) recipe I got off
the Comunes of Italy List.
Recipe By: Rosa Lupo; Comunes of Italy List
Soak beans overnight in 16 cups water.
Bring squash, zucchini, carrots, leeks, celery, potatoes and 1 teaspoon
salt with water to cover to boil over high heat. Reduce heat and simmer
until vegetables are tender, about 25 minutes. Remove from heat and let
cool 20 minutes.
Blend vegetables and cooking liquid in batches in food processor. Set
aside.
Strain and rinse beans. Bring beans, 8 cups water and 1 teaspoon salt to
boil over high heat. Reduce heat and simmer, stirring frequently, until
tender, 30 to 40 minutes. Strain beans.
Combine beans and vegetable mixture and bring to boil over low heat. Add
pasta and cook until pasta is al dente, 8 to 10 minutes. Season to taste
with salt.
Posted to TNT Recipes Digest by "Ellen C. Lee" <eclee@earthlink.net> on Apr
12, 1998

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