Pasta e Fagioli

Miso replaces the Parmesan cheese
in this “tomato-less” variation of the traditional Italian classic. Hearty and nutritious, this pasta and bean stew needs only a side salad and whole
grain bread to complete the meal.

Yield: 4 servings

1 cup pinto or navy beans
4-inch piece kombu
4½ cups water
2 teaspoons extra-virgin olive oil
1-2 cloves garlic, minced
1 onion, thinly sliced
1 large carrot, chopped
1rib celery, thinly sliced
½ cup uncooked elbow macaroni
½ teaspoon sea salt
1 bay leaf
½ teaspoon oregano
Pinch black pepper (optional)
2 tablespoons red, brown rice, or barley miso mixed with 2 tablespoons water

1. Soak the beans in enough water to cover for 3 hours or overnight. Discard the soaking water and transfer the beans to a pressure cooker along with the kombu and water. Boil uncovered for 10 minutes, and skim off any foam that rises to the surface. Cover and bring to pressure, then lower the heat and cook for 1 hour, or until the beans are tender*.

2. Heat the oil in a large skillet over medium heat. Add the garlic and onion and sauté 2 to 3 minutes, or until the onion is soft and translucent. Add the carrot and celery, and sauté another 2 minutes. Reduce the heat to low, cover, and continue to cook for 10 minutes. If necessary, add a little water to prevent scorching. Remove from the heat and uncover.

3. Parboil the pasta in lightly salted water for about 5 minutes, or until it just begins to soften (do not cook completely). Drain immediately and rinse under cold running water until cool. Drain again and set aside.

4. Add the salt, bay leaf, oregano, pepper, and sautéed vegetables to the cooked beans. Simmer for 15 minutes, add the pasta, and simmer 5 minutes more. Remove from the heat.

5. Stir the miso into the pot, cover, and let sit a minute. remove and discard the bay leaf. Serve hot.

*You can also prepare the soaked beans in a 6-quart pot. Increase the water to 6 cups, and the cooking time to 2 hours, or until the beans are tender. Add more water as necessary.

Cookbook Recipe Spotlight
The Miso Book
by Jan & John Belleme

Pasta e Fagioli sample recipe from The Miso Book

the Art of Cooking with Miso
John & Jan Belleme

A comprehensive guide to this most delicious and healthy food from miso basics to an extensive recipes in which miso is used in dips, spreads, soups, stews, vegetable dishes and more. A powerful chapter “ Miso Medicine” details this superfood’s healing properties and its role in maintaining good health. There’s even easy directions for making your own home made miso! The Belleme’s studied miso making in Japan with the Onozaki family and co-founded the American Miso Company makers of Miso Master® organic miso.

#1110 ~ 182 Pages... $15.95

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The Miso Book by Jan & John Belleme
Sea Veggies

Sea Veggies are good for you
and they taste good, too!

Sea vegetables are enjoyed around the world for their nutritional qualities as well as for making popular (and tasty) dishes such as sushi and miso soup. 

Natural Lifestyle offers a wide selection of tasty sea vegetables >

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Jan and John Belleme

Michael Belleme

Jan and John Belleme are experts in culinary and traditional Japanese foods. They have authored many wonderful books together including The Miso Book and Japanese Foods That Heal

Organic Miso
Onozaki Family

Onozaki Family

Photos by John Belleme

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