Sunday, February 8, 2009

Pasta e Fagioli

We tried a new soup this weekend, Pasta e Fagioli. While it won't become a regular at our place (too many beans for my better half), it did have great flavor, and was super easy to make. We modified it for our tastes and the recipe is below.

Pasta e Fagioli - From Allrecipes

2 cans stewed tomatoes
3 cups low-sodium chicken broth
1 can cannellini or pinto beans, drained
1/4 C minced onion
3 garlic cloves, minced
1/4 C fresh, chopped parsley (or 2 T dried)
1 tsp. dried basil leaves
1/4 tsp. black pepper
2 C small shell pasta

In a soup pot, combine tomatoes, broth, onion and garlic. Heat until boiling. Add spices and beans and bring to allow soup to re-boil.

Boil for about 1 minute, and then simmer for 10. Add uncooked pasta, and cook for an additional 10-12 minutes until pasta is tender.

Serve up a warm bowl and enjoy!

1 comment:

  1. If you soak the beans in an acid medium like vinegar the beans will be easier to digest, and lessen the gas effect.


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