pasta fagioli soup

Monday, January 31, 2011

Happy Meatless Monday!  Warm up with this souper duper recipe- pasta fagioli!  It’s hearty, healthy and so tasty {extra cheese for the kiddies, please}!   This soup has a whole bunch of kale in it… kale is a nutritional powerhouse.  It’s in the cabbage family & loaded with Vitamins A, C, folic acid, calcium and iron!

3 Tablespoons olive oil,
1 onion, diced
3 cloves garlic, chopped
1 14.5-ounce can of diced tomatoes (with basil, garlic & oregano)
2 14.5 cans vegetable or chicken broth
3 cups of water
2 cups small pasta (shells, rigatoni)
1 teaspoon Italian seasoning
1 bunch fresh kale, tough stems discarded, chopped into 1/4-inch slices
2 cans small white beans, drained & rinsed
2 Tablespoons tomato paste
1/2 teaspoon salt, additional to taste
1/4 teaspoon pepper
Grated Parmesan for serving

1.)  Heat oil in a large pot over medium heat.  Add onion and cook for 5 minutes.  Add garlic; cook 1 minute.
2.)  Stir in tomatoes, broth and 3 cups of water.  Bring to a simmer over high heat.  Add pasta and Italian seasoning.  Cook, stirring for 5 minutes.
3.)  Stir in kale; cook 5 minutes more.  Reduce heat to medium and stir in beans, tomato paste, salt and pepper.  Heat through.
4.)  Ladle into bowls; garnish with Parmesan cheese.

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