Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Pasta E Fagioli (Pasta with Bean Broth)

Soup - Legume - -

INGREDIENTS

1 carrot, chopped
2 stalks celery, chopped
4 cloves garlic, crushed
2 x 480 g / 17 oz cans beans (cannellini, red kidney, navy, pinto orromano)
2 cups or so vegetarian stock
450 g / 1 lb ripe plum tomatoes, chopped, or a 450 g / 16 oz can diced tomatoes
2 T chopped fresh Italian parsley
1 t marjoram
450 g / 1 lb pasta, such as farfalle (bows), penne or ziti
Chopped parsley for garnish
Optional: soy parmesan

METHOD

Put a large pot of salted water to boil for the pasta.

In a large non-stick or lightly oiled pot, steam-fry the carrot, celery and garlic in their juices for 3-4 minutes. Add the beans, broth, parsley and marjoram. Cover and simmer over low heat for 5 minutes.

Meanwhile, cook the pasta in the boiling water until al dente. Drain the pasta and add to the pot with the vegetables. Taste for seasoning. Serve in bowls with a sprinkle of parsley and soy parmesan and crusty bread on the side.

NOTES

From 'Nonna's Italian Kitchen', by Bryanna Clark Grogan.

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[Reply] - [link] - A bit of beratement - [elementalist] - 2007/08/22 - 17:15

As a chef, I find exception with your term 'Vegetarian Stock', as it is not made from vegetarians. The proper name is 'Vegetable Stock' and any respectable recipe site would have the decency to use the proper names for things. One does not call 'Mushroom Stock' 'Mushroometarian Stock' or any other such nonsense. Shame on you.