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