I made this delicious and healthy recipe of Pasta Fagioli for my family earlier this week. It is a go-to recipe when I entertain as well. 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 weekend. 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 is a recipe I could even get my picky kids to like. “Hey mom, we like this one…” I almost fell off my chair. What is one of your favorite healthy pasta recipes?