Title: Limas and Pasta Fagioli
Categories: Pasta
Yield: 8 Servings

3 Cloves garlic; mashed or
-minced
1 lg Onion; medium dice
1 c Diced celery; including tops
2 Bay leaves
1/2 ts Crushed dried marjoram
1/2 ts Crushed dried oregano
1/2 ts Crushed dried thyme
1 cn (28-oz) tomatoes; diced
1 cn Water or vegetable stock
-(use tomato can)
4 c Cooked lima beans
1 c Spiral pasta
4 -(up to)
5 c Chopped spinach leaves and
-stems

Date: Mon, 05 Feb 1996 07:27:01 -0800

From: dlachman@path.org (Diane Lachman)

I used the "designer" lima beans I had (labeled Christmas limas) and
potato water to make the following.

Saute vegetables briefly in stock in soup pot; add tomatoes, water, and
cooked lima beans. Bring to a boil, then lower to simmer for 10 minutes if
beans are fully tender, or until beans are completely cooked. When beans
are tender, add pasta for 10 minutes, then spinach for 5 minutes, covered.
Remove bay leaves before serving. Yield: About 8-9 cups. Freezes well.

FATFREE DIGEST V96 #36

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