Recipe - Pasta E Faglioli

2 (up to)
3 cup Cooked white beans (I used
Flageolet)
1 cn (8oz) chopped tomatoes
3 (up to)
8 Cloves garlic; minced
1 Chopped onion
One half (or more) squash (cut into
small cubes)
8 ounce Pasta (short tubes or
orchetta)
Balsamic vinegar
Sage (minced fine if fresh)
Basil (shredded if fresh)
Nutritional yeast (optional)
Salt & pepper

Date: Thu, 21 Mar 1996 12:45:16 0800 (pst)

From: Denise K Pliskin dkpliskin@ccgate.dp.beckman.com
"Saute" onions and garlic (the more the better) in balsamic vinegar and
some liquid from the beans. Add squash and cook a few more minutes Add
tomatoes w/their liquid, pasta and herbs Add enough water to cover
everything by a couple of inches and cook for about 30 min.

Add liquid to get the desired consistency We eat this as a stew but it is
also yummy as a soup. Add s & p to taste.

Sprinkle some nutritional yeast on top and enjoy!

Note: if you want to serve this more as a pasta dish you can cook the pasta
separately and serve the "sauce" on top.

FATFREE DIGEST V96 #79

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.