Pasta fagioli and spinach salad

Yield: 1 servings

Measure Ingredient
1 tablespoon Olive oil
8 \N Minced garlic cloves
1 teaspoon Ground sage
1 tablespoon Tomato paste
8 ounces Soft tofu
4 cups Chicken stock
2 \N 15 oz. cans navy beans
½ pounds Cooked bow tie pasta
2 tablespoons Soft tofu
1 \N Garlic clove
1 tablespoon Lemon juice
1 tablespoon Olive oil
3 tablespoons Bleu cheese
1 pounds Spinach leaves
\N \N Toasted walnuts for garnish




Pasta - In a large stock pot heat the olive oil. Saut‚ the garlic cloves briefly. Add the sage and tomato paste. Stir to combine. Pour in the chicken stock and navy beans. Bring mixture to a boil and allow to simmer for 20 minutes. Puree half of the soup batch in a blender with the tofu until smooth. Return pureed soup to the pot. Stir in the cooked pasta and serve hot.

Salad - In a blender, combine the tofu, garlic, lemon juice, olive oil, and bleu cheese. Toss with the spinach and top with the toasted walnuts.

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