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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Vegetarian Pata Fagioli Recipe

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This recipe for Vegetarian Pata Fagioli is from "Camp I Do" Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Half an onion, chopped
1 carrot, diced
1 celery stalk, chopped
2 cloves of garlic, minced
1 zucchini, sliced
½ tsp.dried basil
1 can (28 oz) of whole tomatoes
1 jar (20 oz) of white beans
1 (4.5 oz) baby spinach
1 c. vegetable stock
2 T. parsley, chopped
½ tsp. salt
Pepper, to taste
7 oz.short pasta
Directions:
Directions:
Heat a large pot over medium-high heat and add the oil, onion, carrot and celery. Sautee for a couple of minutes, stirring occasionally, until the onion is soft and transparent.
Add the garlic and sautee until soft, then add the zucchini and basil. Sautee for another couple of minutes, stirring occasionally.
Add the tomatoes and their juice and use your spoon to break them into smaller pieces.
Add the beans and their liquid, spinach, vegetable stock, parsley, salt and pepper. Bring to a boil then reduce the heat to medium-low and simmer for about 15 minutes.
Meanwhile in a separate pot, cook the the pasta until al dente. Drain and add the pasta to the soup. Serve immediately.

 

 

 

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