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1995-09-27
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From: Mike Henley <mike.henley@yob.com>
Newsgroups: rec.food.recipes
Subject: Minestrone Soup & Pasta e Fagioli (Italian Bean Recipes)
Date: 30 Mar 1994 12:18:19 -0500
Organization: Ye Olde Bailey BBS - Houston, TX - 713-520-1569
Approved: kherron@ms.uky.edu (Kenneth Herron)
Message-ID: <2ncc8r$pus@s.ms.uky.edu>
The following are the only Bean/Italian recipes I found in my MealMaster:
----- Recipe via Meal-Master (tm) v8.00
Title: Italian Minestrone Soup
Categories: Soups, Vegetables, Pastas, Italian
Yield: 8 servings
1/2 ea Green pepper, diced 4 oz Chopped spinach
1 ea Carrot, peeled and diced 2 oz Elbow macaroni
4 Stalks Celery, diced 16 oz Kidney beans (1 can)
1 md Onion, minced Salt to taste
4 tb Butter Pepper to taste
1 qt Chicken broth 4 tb Grated Romano cheese
8 oz Tomato sauce (1 can)
Using a 3-quart saucepan, saute first 4 ingredients in butter until
tender.
Add chicken broth, tomato sauce and spinach. Bring to boil. Add
macaroni; return to boil. Reduce heat and simmer 1/2 hour, stirring
occasionally. Add water if necessary. Add kidney beans and
seasonings. Heat through. Sprinkle cheese on top.
Traditional House Recipe of La Scala Restaurant - Columbus, OH
Source: A Taste of Columbus II - Beth Chilcoat & David Chilcoat -
1982 From: JEFFREY DEAN
----- Recipe via Meal-Master (tm) v8.00
Title: Pasta e Fagioli
Categories: Pastas, Vegetarian, Italian
Yield: 6 servings
3 tb Olive oil Liquid (or 1 cup cooked
1 Large onion, chopped Dried beans)
2 Carrots, sliced into half 1/4 c Chopped fresh parsley
Moons 2 tb Chopped fresh basil (or
2 Stalks of celery, sliced 1 tsp dried)
2 Cloves of garlic, minced Oregano (optional)
2 Small zucchini, sliced into Freshly ground black pepper
Half moons To taste
1/2 lb Spinach 1 lb Short, chunky pasta (ziti,
3 c Chopped plum tomatoes with Spiral, or shell)
Liquid (28 oz. can) Grated parmesan (optional)
15 oz Canned canellini beans with Olive oil (optional)
Heat the olive oil in a large pot. Saute the onion, carrots, and
celery for a few minutes. Add the garlic, zucchini, and any dried
herbs you're using. Saute, stirring occasionally. A few minutes
later, add the spinach and cook until just wilted. Mix in the
tomatoes and white beans. Add water to make it the consistency you
like. Flavor with parsley, fresh herbs, and black pepper. Simmer
gently for 15-20 minutes while you cook the pasta.
Cook the pasta al dente in a large pot of boiling water. Drain.
In individual pasta bowls, serve pasta topped with the "bean soup."
If desired, top with grated Parmesan cheese and drizzle on a little
olive oil.
Source: Sundays at the Moosewood Restaurant by the Moosewood
Collective VIA: Susan Anderson
* Mike Henley - Houston, Texas mike.henley@yob.com *