Today's Quote


“If people let government decide what foods they eat and what medicines they take, their bodies will soon be in as sorry a state as are the souls of those who live under tyranny.” Thomas Jefferson

Saturday, January 10, 2009

Navy Bean and Pasta Soup

Ingredients:
2 2/3 cups dry navy beans soaked overnight or at least 3 hours
6 tbls. olive oil*
4 large onions sliced
5 garlic cloves chopped or 5 tbls. minced
2 cans diced tomatoes
2 tsp. oregano
2 tsp. tomato paste
7 cups water
1 1/2 cups dried pasta
1 tbsp. cilantro or parsley
salt and pepper to taste
8 oz. sun dried tomatos, sliced (optional)

Directions:
Put the beans in a large pan cover with cold water bring to a boil and continue boiling for 15 minutes. Drain and keep warm.
Heat oil in pan and saute onions and garlic for about 2 minutes then add tomatoes, tomato puree, and oregano.
Add the water and the beans to pan and bring to a boil, cover, and simmer for about 45 minutes (until beans are almost tender).
Add the pasta and season to taste. Stir in sun dried tomatoes if using thembring to a boil, cover and lower temp. Simmer for 10 minutes or until pasta is tender but still slightly firm. Stir in the herbs and serve. Great served with french bread and fruit.

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