Pasta e Fagioli Recipe (Italian Pasta & Bean Soup

• Vegetarian

• Produce

  • 1 (15 oz. can Chickpeas
  • 1/4 cup Flat-leaf parsley
  • 2 cloves Garlic
  • 1 (15 oz. can Kidney beans, red reduced sodium
  • 1 Onion, small
  • 1 (15 oz. can White beans

• Canned Goods

  • 6 cups Chicken broth or vegetable broth, low-sodium
  • 1 small (6 oz. can Tomato paste

• Pasta & Grains

  • 1/2 lb Ditalini or elbow pasta

• Baking & Spices

  • 2 tbsp Italian seasoning
  • 1 Salt and pepper

• Oils & Vinegars

  • 1/4 cup Olive oil

• Dairy

  • 1 Parmesan cheese, grated

• Liquids

  • 6 cups Water

Found on cookincanuck.com

Description

Ingredients

• 1⁄4 cup olive oil
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons Italian seasoning (mixture of oregano, parsley, basil, etc.)
• 1 small (6 oz.) can tomato paste
• 6 cups water
• 6 cups low sodium chicken broth or vegetable broth (for vegetarian)
• 1 (15 oz.) can red kidney beans, reduced sodium, drained and rinsed
• 1 (15 oz.) can white beans (cannellini or great northern), reduced sodium, drained and rinsed
• 1 (15 oz.) can chickpeas (garbanzo beans), reduced sodium, drained and rinsed
• Salt and pepper to taste*
• 1⁄2 pound ditalini or elbow pasta, cooked according to package
• ¼ cup minced flat-leaf parsley
• Grated Parmesan cheese for serving (leave off for vegetarian or use asiago)

Directions

• Heat oil over medium-high heat in a large soup pot and saute onion, garlic and spices until just tender about 4-5 minutes.
• Add tomato paste and stir well. Reduce heat to low and cook for 3-4 minutes, stirring occasionally.
• Add the water, chicken stock and beans to the pot; bring to a boil. Reduce heat to low and simmer for 20 minutes.
• Stir in cooked pasta and parsley just before serving. Garnish with Parmesan cheese and serve with crusty bread for dunking, if desired.

Nutrition