A Vegetarian in the House....

Gathering ingredients for making Pasta  e Fagiole.

All ingredients in pot, ready to cook!

The finished product, ready to serve!  Yum!

Through the years one of our daughters has become a vegetarian; therefore, I have developed a collection of recipes suitable for her.  In this post, I will share one of her favorites.  This is a recipe that I found in a little booklet called Great-Tasting Pasta from the editors of Favorite Brand Name Recipes, March 18, 1997 issue.

PASTA E FAGIOLE

1 teaspoon olive oil

3 cloves garlic, minced

1 (15-ounce) can cannellini beans, rinsed and drained

2 cans (about 14 ounces each) fat-free reduced-sodium chicken broth (I substitute vegetable broth).

1/2 cup white wine, divided (I have used extra broth for this step if I didn't have wine on hand).

1 Tablespoon dried basil leaves

1/2 teaspoon black pepper

1/4 to 1/2 teaspoon red pepper flakes 

1 3/4 cup uncooked ditalini pasta or other small tube pasta (I have tried other varieties, but find ditalini works best for this).

4 teaspoons grated Parmesan cheese

- Heat oil in large saucepan over medium-low heat until hot.  Add garlic and beans; cook and stir 3 minutes.  Add broth, 1/4 cup wine, basil, pepper and red pepper flakes.  Bring to a boil over medium-high heat.  Add pasta; cook 10-12 minutes or until tender.  Add remaining wine just prior to pasta being fully cooked.  Sprinkle with grated cheese.  Serve immediately.  Garnish with fresh basil leaves, if desired.  Makes 4 (1-cup) servings.

NOTE:  This soup will be very thick.  Also, if it sets very long, the broth becomes absorbed, making it more of a side dish than a soup.

I'll post more vegetarian recipes on occasion.  Tomorrow I will post one from the Weight Watchers website - Chicken Pot Pie!

Thank you for reading.  I enjoy reading your comments.