Here is a delicious and healthy pasta fagioli recipe that my husband made for our family this weekend. Fagioli means “beans” in Italian. Beans, veggies, pasta and olive oil all blend together in a mixture of great flavors. This soup is similar to Minestrone, but is thicker in consistency. This recipe freezes well too. Just place the contents in a heavy freezer bag and freeze it for up to 4 months. This dish is so yummy that I doubt we’ll need to freeze it. I have a feeling it will be gone by the end of the week. This recipe makes approximately 8 servings. Prep time about 20 minutes and 30 minute cooking time.
- 1 tsb. olive oil
- 2 tbsp. broth or water
- 3 cups chopped onions
- 4 cloves garlic, minced
- 2 medium carrots, diced
- 2 bay leaves
- 1 tbsp. fresh basil
- 1 tbsp. fresh oregano
- 1 can (32 oz.) crushed tomatoes
- 2 cans (4 cups) low-fat, low sodium chicken or vegetable broth
- 3 cans (16 oz. each) white cannellini beans, drained and rinsed
- 2/3 cup minced parsley
- 1 lb. rigatoni or medium shells any variety, cooked
- freshly ground salt and pepper to taste
- crushed red pepper to taste if you want even more spice
Heat the olive oil and the 2 tbsp. broth in a large skillet or stockpot on medioum heat and cook the onions, garlic, carrots and bay leaf, strirring occasionally, until softened – about 10 minutes. Add teh basil, oregano, broth, tomatoies, and beans. Cook until the vegetables are tender, about 10-15 minutes. Add the parsley and pasta and cook for 5-10 minutes more. Season to taste.
Approximate nutrion per serving:
Calories: 87, Fat 4g, Saturated Fat 1g, Sodium 126mg, Carbs 12g, Fiber 3g, Protein 4g
This recipe is also being shared with my friends at Foodie Friends Friday. Stop by for more great recipes.