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Pasta e Fagiol

Pasta e Fagiol

Ingredients

1 can chick peas 1 can white kidney beans 1/4 cup vegan white wine 1 can vegetable broth 1 can diced tomatoes 1/2 cup orzo or 1 cup mini penne 5 cloves garlic 1 thick slice yellow or white onion 1 tablespoon extra lite olive oil	Advertisements

Preparation
 

Slice garlic and mince onion
into a sauce pan. Put in the olive oil.
Saute on low to medium
heat until cellophane.

Once that is finished sauteing, add vegan wine and let it burn off.
When the vegan wine has sizzled off, add the beans, chick peas,
tomatoes and broth. Stir and set heat on low.
Simmer for 15 min.

Cook pasta in separate pan, drain and add to the soup.

Serve with Italian vegan bread heated in the oven!

Bean Soup
Cook the onion, garlic, and spices in the oil in a large saucepan. Add the tomatoes and the bouillion cube. Cut the carrot, pepper, and potato into 1/2" pieces. Add the beans to the saucepan along with 1 small can of water. Add the veggies. Simmer the soup for about half an hour or until the (Upload by user)

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Italian Fresh Garden Pea Soup
Bring beans to a boil in 3 1/2 cups water and boil gently for 1 minute. Cover pan and let stand 2 hours. Resume recipe: Add 8 1/4 cups more water. Add peas and bring to a boil. Reduce heat. Cover and simmer 1 hour or until peas and beans are tender. Ad (Upload by user)

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In a large pot, saute the peppers & white part of the scallions in the oil till tender. Add the veggie broth or water along with the potatoes & simmer until the potatoes are tender, about 10 minutes. In a bowl, wisk the soy protein powder into the soy milk (Upload by user)