Pasta fagioli and spinach salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 8 | Minced garlic cloves | |
| 1 | teaspoon | Ground sage |
| 1 | tablespoon | Tomato paste |
| 8 | ounces | Soft tofu |
| 4 | cups | Chicken stock |
| 2 | 15 oz. cans navy beans | |
| ½ | pounds | Cooked bow tie pasta |
| 2 | tablespoons | Soft tofu |
| 1 | Garlic clove | |
| 1 | tablespoon | Lemon juice |
| 1 | tablespoon | Olive oil |
| 3 | tablespoons | Bleu cheese |
| 1 | pounds | Spinach leaves |
| Toasted walnuts for garnish | ||
Directions
PASTA FAGIOLI
SPINACH SALAD
Directions:
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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