Pasta e faglioli

4 Servings

Ingredients

Quantity Ingredient
2 -(up to)
3 cups Cooked white beans (I used Flageolet)
1 can (8-oz) chopped tomatoes (up to)
8 Cloves garlic; minced
1 Chopped onion
½ (or more) squash (cut into small cubes)
8 ounces Pasta (short tubes or orchetta)
Balsamic vinegar
Sage (minced fine if fresh)
Basil (shredded if fresh)
Nutritional yeast (optional)
Salt & pepper

Directions

Date: Thu, 21 Mar 1996 12:45:16 -0800 (pst) From: Denise K Pliskin <dkpliskin@...> "Saute" onions and garlic (the more the better) in balsamic vinegar and some liquid from the beans. Add squash and cook a few more minutes Add tomatoes w/their liquid, pasta and herbs Add enough water to cover everything by a couple of inches and cook for about 30 min.

Add liquid to get the desired consistency We eat this as a stew but it is also yummy as a soup. Add s & p to taste.

Sprinkle some nutritional yeast on top and enjoy! Note: if you want to serve this more as a pasta dish you can cook the pasta separately and serve the "sauce" on top.

FATFREE DIGEST V96 #79

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .

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