Spiga trattoria pasta e fagioli
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | White kidney beans |
| Water or vegetable broth | ||
| 1 | cup | Diced yellow squash |
| 1 | cup | Diced zucchini |
| 1 | cup | Diced carrots |
| 1 | cup | Sliced leeks |
| 1 | cup | Diced celery |
| 2 | cups | Peeled diced potatoes |
| Salt | ||
| ½ | pounds | Tube-shaped pasta |
Directions
Here's a great Pasta e Fagioli (Italian Beans and Pasta) recipe I got off the Comunes of Italy List.
Recipe By: Rosa Lupo; Comunes of Italy List Soak beans overnight in 16 cups water.
Bring squash, zucchini, carrots, leeks, celery, potatoes and 1 teaspoon salt with water to cover to boil over high heat. Reduce heat and simmer until vegetables are tender, about 25 minutes. Remove from heat and let cool 20 minutes.
Blend vegetables and cooking liquid in batches in food processor. Set aside.
Strain and rinse beans. Bring beans, 8 cups water and 1 teaspoon salt to boil over high heat. Reduce heat and simmer, stirring frequently, until tender, 30 to 40 minutes. Strain beans.
Combine beans and vegetable mixture and bring to boil over low heat. Add pasta and cook until pasta is al dente, 8 to 10 minutes. Season to taste with salt.
Posted to TNT Recipes Digest by "Ellen C. Lee" <eclee@...> on Apr 12, 1998