SEARCH VEGSOURCE:

 

 

Follow Ups | Post Followup | Back to Discussion Board | VegSource
See spam or
inappropriate posts?
Please let us know.
  




From: Sandy Laurie (63.173.137.170)
Subject: About the pasta e fagioli
Date: January 9, 2004 at 5:48 am PST

In Reply to: Heat Diffuser posted by SandiS on January 8, 2004 at 9:46 am:

These are the changes I made to Lorna's recipe to get the version we love:

1. I skip the cooking in oil step - just dump the onions and garlic in with the other ingredients.

2. We use a 15-bean mix. I love this mix, available in most supermarkets, for most bean soup/stew recipes. Just adjust the speed-soaking and cooking times to whatever is appropriate for the largest bean in the mix.

3. Using vegetable broth instead of water makes a big, flavorful difference. We buy cubes or powder and add them directly to the pc with the other ingredients and then pour in the boiling water.

4. Added veggies! This recipe gladly accommodates all sorts of added vegetables. Our fave is fresh green beans, but sometimes I just add whatever is on hand.

5. Instead of cooking the pasta in the pc after bringing pressure down, we cook it separately and add it to individual servings. I like my pasta well rinsed, but there are other advantages: We each get the pasta-to-soup proportions we prefer (I like lots of pasta in the bowl, he likes less) and when we freeze the leftovers - which freeze and reheat beautifully - we don't end up with mushy pasta in the soup.



Follow Ups:



Post a Followup

Name:
E-mail: (optional)
Subject:

Comments:

Optional Link URL:
Link Title:
Optional Image URL: