Recipe - Pasta Fagioli And Spinach Salad

PASTA FAGIOLI
1 tablespoon Olive oil
8 Minced garlic cloves
1 teaspoon Ground sage
1 tablespoon Tomato paste
8 ounce Soft tofu
4 cup Chicken stock
2 15 oz. cans navy beans
One half pound Cooked bow tie pasta

SPINACH SALAD
2 tablespoon Soft tofu
1 Garlic clove
1 tablespoon Lemon juice
1 tablespoon Olive oil
3 tablespoon Bleu cheese
1 pound Spinach leaves
Toasted walnuts for garnish

Directions:

Pasta In a large stock pot heat the olive oil. Saut‚ the garlic cloves
briefly. Add the sage and tomato paste. Stir to combine. Pour in the
chicken stock and navy beans. Bring mixture to a boil and allow to simmer
for 20 minutes. Puree half of the soup batch in a blender with the tofu
until smooth. Return pureed soup to the pot. Stir in the cooked pasta and
serve hot.

Salad In a blender, combine the tofu, garlic, lemon juice, olive oil, and
bleu cheese. Toss with the spinach and top with the toasted walnuts.

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