| 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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