Pasta E Fagioli - 2

Recipe Ingredients

3 tablespoons	45ml	Olive oil
1 tablespoon	15ml	Onion - chopped (large)
2		Carrots - sliced in 1/2 moons
2		Celery stalks - sliced
2		Garlic - minced
2		Zucchini - sliced in 1/2 moons (small)
1/2 lb	227g / 8oz	Spinach
		Or
5		Swiss chard leaves - tough stems removed
		& coarsely chopped
28 oz	795g	Plum tomatoes - diced, with liquid (1 can)
15 oz	426g	Canellini - (white kidney beans), with liquid
		Or
1 cup	160g / 5.6oz	Dried beans - cooked
1/4 cup	36g / 1.3oz	Fresh parsley - chopped
2 tablespoons	30ml	Fresh basil leaves - chopped
		Or
1 teaspoon	5ml	Basil leaves - dried
		Oregano - optional
		Freshly ground black pepper - to taste
1 lb	454g / 16oz	Pasta - ziti, spirals, or
		Shells
		Grated parmesan - optional
		Olive oil - optional

Recipe Instructions

Heat the olive oil in a large pot. Saute the onion, carrots, and celery for a few minutes. Add the garlic, zucchini, and any dried herbs youire using. Saute, stirring occasionally. A few minutes later add the spinach or chard and cook until just wilted. Mix in the tomatoes and white beans. Add water to make it the consistency you like. Flavor with parsley, fresh herbs, and black pepper. Simmer gently for 15 or 20 minutes while you cook the pasta.

Cook the pasta al dente in a large pot of boiling water. Drain. In individual pasta bowls, serve pasta topped with the bean soup. If desired, top with grated Parmesan and drizzle on a little olive oil.

Note: Substitute or add any fresh vegetables you like: green or red bell peppers, summer squash, green beans, etc. Also, the addition of a chopped fresh tomato at the end is nice. Use fresh, rather than dried, herbs when you can.

Source:
Sundays at Moosewood Restaurant, Simon & Schuster

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