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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want to get your kids in the kitchen? buy our e-cookbook {only $3.99} has 56 yummy, healthy & quick recipes for kids & grown-ups! buy on Amazon!
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