I found the old post. Here is the link, and I am copying below. It is not MWL.
http://vegsource.com/talk/mcdougall/mes ... 15905.html (VegSource, thanks for keeping this around) Now that I look at the recipe I can tell that it has way too much salt and flavored soy meat should be omitted. No wonder I liked it so much, but alas it is off plan. Maybe I should delete the whole thread or seriously rethink the recipe. I already deleted the optional salt that was in it.
Steve
From: Monika (162.58.0.24)
Subject: Pasta Fagoli!
Date: March 14, 2003 at 11:51 am PST
Pasta Fagoli
Oh, this is so unbelievably good I took a taste and ended up eating a whole bowl of it cold! I might leave the salt out when I make this again. Also, you might want to use low-sodium versions of the products that are available if you are sensitive to salt. Also, I add a little extra oregano and basil because I love it so much--you could also garnish with fresh basil
. I use crushed tomatoes, which are like the diced ones if you were to smash with a hammer.
(I removed the fake meat ingredient)
1 small onion, diced
1 large carrot, chopped
3 stalks celery, chopped
2 cloves garlic, minced
2 14.5-ounce cans crushed tomatoes (or diced)
1 15-ounce can red kidney beans (with liquid)
1 15-ounce can great northern beans (with liquid)
1 15-ounce can tomato sauce
1 12-ounce can V-8 juice
1 tablespoon balsamic vinegar
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon pepper
1/2 teaspoon thyme
1/2 pound (1/2 pkg.)little size pasta--I used tiny shells
1. Combine, onion, carrot, celery and garlic and sauté for about 10 minutes (I added a little bit of water as needed to prevent sticking).
2. Add remaining ingredients, except pasta
, and simmer for 1 hour.
3. About 50 minutes into simmer time, add the pasta to the pot of soup. Simmer until pasta is cooked minutes and serve.
PASTA NOTE: Some people prefer to cook the pasta separately then add to soup. I am too lazy to do this.