*  Exported from  MasterCook  *

                             Pasta e Fagioli

Recipe By     : Sundays at Moosewood Restaurant, Simon & Schuster
Serving Size  : 6    Preparation Time :0:00
Categories    : Italian                          Low-Fat
                Pasta

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   olive oil
   1      large         onion -- chopped
   2                    carrots -- sliced in 1/2 moons
   2                    celery stalks -- sliced
   2      cloves        garlic -- minced
   2      small         zucchini -- sliced in 1/2 moons
     1/2  pound         spinach
                        or
   5                    Swiss chard leaves -- tough stems removed
                        & coarsely chopped
  28      ounces        plum tomatoes, diced -- with liquid (1 can)
  15      ounces        canellini (white kidney beans) -- with liquid
                        or
   1      cup           dried beans -- cooked
     1/4  cup           fresh parsley -- chopped
   2      tablespoons   fresh basil leaves -- chopped
                        or
   1      teaspoon      basil leaves -- dried
                        oregano -- optional
                        freshly ground black pepper -- to taste
   1      pound         pasta -- ziti, spirals, or
                        shells
                        grated Parmesan -- optional
                        olive oil -- optional

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.



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NOTES : Doubles as a romantic, sophisticated dish straight from Tuscany
and a hearty, unpretentious meal perfect for wintery days.  Pasta e
fagioli can be improvised according to inspiration and what's available
-- and it will always turn out great!

c 1996 thrive@the healthy living experience
all recipes: c Vegetable Kingdom, Inc.