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Pasta Fagioli : TSP or TVP

We have added TVP (instead of chopped meat) to a traditional Italian pasta and beans recipe. You will notice a substantial, meaty texture, but your guests will not guess it contains Textured Vegetable Protein (also called Textured Soy Protein). Pasta Fagioli : TSP or TVP

Serves 5-6.


  • 1/2 c TVP granules or bits
  • 2 Tbsp olive oil
  • 1/2 c onion, chopped
  • 1/2 c red bell pepper, chopped
  • 1/2 c celery, chopped
  • 1/2 c carrots, peeled and chopped
  • 1 tsp salt
  • 3 cloves garlic minced
  • 1 tsp dry oregano
  • 1/2 tsp dry thyme
  • 1/4 tsp pepper
  • 1 bay leaf
  • 3 c vegetable stock
  • 1 c tomato sauce
  • 3 c cooked dry butter beans (or use canned or thawed frozen beans)
  • 1/2 c parsley, minced
  • 1 c penne rigate or other medium pasta, uncooked
  • Parmesan cheese


  1. Rehydrate TVP granules or bits according to package directions; drain.
  2. In a large, heavy pot over medium low, heat the oil and add the drained TVP. Saute for 2 minutes until it deepens in color.
  3. Stir in the onion, bell pepper, celery, carrots and salt. Saute for 5 minutes.
  4. Stir in the garlic, oregano, thyme, pepper, and bay leaf. Saute for another minute.
  5. Pour in the vegetable stock and tomato sauce.
  6. Rinse and drain the butter beans. Add them to the pot, along with the parsley and pasta.
  7. Bring to a simmer, stir well, turn heat to the lowest setting, and cover. Simmer 10 minutes or until the pasta is tender, stirring a couple of times.
  8. Serve with a sprinkle of Parmesan cheese.

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