Limas and pasta fagioli

Yield: 8 Servings

Measure Ingredient
3 \N Cloves garlic; mashed or minced
1 large Onion; medium dice
1 cup Diced celery; including tops
2 \N Bay leaves
½ teaspoon Crushed dried marjoram
½ teaspoon Crushed dried oregano
½ teaspoon Crushed dried thyme
1 can (28-oz) tomatoes; diced
1 can Water or vegetable stock (use tomato can)
4 cups Cooked lima beans
1 cup Spiral pasta (up to)
5 cups Chopped spinach leaves and stems

Date: Mon, 05 Feb 1996 07:27:01 -0800 From: dlachman@... (Diane Lachman) I used the "designer" lima beans I had (labeled Christmas limas) and potato water to make the following.

Saute vegetables briefly in stock in soup pot; add tomatoes, water, and cooked lima beans. Bring to a boil, then lower to simmer for 10 minutes if beans are fully tender, or until beans are completely cooked. When beans are tender, add pasta for 10 minutes, then spinach for 5 minutes, covered.

Remove bay leaves before serving. Yield: About 8-9 cups. Freezes well.


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

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