Pasta e fagiloi

8 servings

Ingredients

Quantity Ingredient
1 large Onion, chopped
4 cloves Garlic, chopped
½ Red bell pepper, chopped
½ Green bell pepper, chopped
2 tablespoons Chicken stock or water
2 cans (1lb) light red kidney beans (puree 1/2)
1 can (1lb) cannellini (white kidney) beans
2 cans (1lb0 no salt added whole tomatoes, juice reserved
4 cups Water
2 mediums Carrots, sliced
1 teaspoon Dried oregano
1 teaspoon Dried leaf basil
1 Bay leaf, broken in half
1 tablespoon Low sodium soy sauce
⅓ cup Macaroni, Ditalini if possible
¼ cup Red wine, optional

Directions

Saute onion, garlic and bell peppers in stock in a 6-qt. saucepan until onion is translucent. Add remaining ingredients except macaroni and wine. Simmer on low heat, stirring constantly, 20 minutes. Add macaroni and wine if desired, and add extra water if soup is too thick and simmer 15 minutes or until macaroni is firm but tender.

Serve hot. Makes 8-10 servings. Variations: For a Northern-Italian style soup, use all white beans to freeze, omit macaroni; add when ready to serve.

Calories: 205 Protein: 10g Carbohydrates: 41g Fat: trace Sodium: 149mg Cholesterol: 0mg

Cooking for Good Health by Gloria Rose ISBN: 0-89529-577-6 Entered by Carolyn Shaw 3-95

Submitted By CAROLYN SHAW On 03-15-95

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