WAGON WHEEL PASTA NAME RECIPES

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PASTA FAGIOLI SOUP (PASTA AND BEANS) - SKINNYTASTE



Pasta Fagioli Soup (Pasta and Beans) - Skinnytaste image

Pasta Fagioli (Pasta and Beans) is a great tasting, hearty, vegetarian Italian pasta and bean soup, perfect for the cold, super quick and freezer friendly.

Provided by Gina

Categories     Dinner    Lunch    Soup

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 5

Number Of Ingredients 16

1 tbsp olive oil
1/2 onion
3 cloves garlic (chopped)
1 medium celery stalk (chopped)
1 medium carrot (finely chopped)
1 15 oz can cannellini beans
15 oz can tomato sauce or crushed tomatoes
1 large bay leaf
1 tbsp basil
1 tbsp parsley
1 tsp oregano
2 14 oz each cans fat free chicken broth (or vegetable broth for vegetarians)
2 cups water
kosher salt and pepper to taste
6 oz dry Ditalini pasta or other small pasta (gf pasta for gluten-free)
grated parmesan cheese for topping (optional

Steps:

  • In a deep pot, saute onion and garlic in olive oil over medium heat.
  • Blend the cup of beans with one can water in electric blender until almost smooth.
  • Add blended beans to pan then add the can of tomato sauce, celery, carrots, chicken broth, basil, bay leaf, parsley, oregano, salt and pepper.
  • Add 1 cup water and bring to a boil. Simmer, covered for 20 minutes stirring occasionally.
  • Add pasta and cook uncovered until pasta is al dente, according to pasta directions.
  • Ladle soup into bowls and top with grated cheese (extra).

Nutrition Facts : Calories 262.5 kcal, CarbohydrateContent 46 g, ProteinContent 10 g, FatContent 4 g, SaturatedFatContent 0.5 g, CholesterolContent 46 mg, SodiumContent 623 mg, FiberContent 5.5 g, SugarContent 6 g, ServingSize 1 1/2 cups

PASTA FAGIOLI SOUP (PASTA AND BEANS) - SKINNYTASTE



Pasta Fagioli Soup (Pasta and Beans) - Skinnytaste image

Pasta Fagioli (Pasta and Beans) is a great tasting, hearty, vegetarian Italian pasta and bean soup, perfect for the cold, super quick and freezer friendly.

Provided by Gina

Categories     Dinner    Lunch    Soup

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 5

Number Of Ingredients 16

1 tbsp olive oil
1/2 onion
3 cloves garlic (chopped)
1 medium celery stalk (chopped)
1 medium carrot (finely chopped)
1 15 oz can cannellini beans
15 oz can tomato sauce or crushed tomatoes
1 large bay leaf
1 tbsp basil
1 tbsp parsley
1 tsp oregano
2 14 oz each cans fat free chicken broth (or vegetable broth for vegetarians)
2 cups water
kosher salt and pepper to taste
6 oz dry Ditalini pasta or other small pasta (gf pasta for gluten-free)
grated parmesan cheese for topping (optional

Steps:

  • In a deep pot, saute onion and garlic in olive oil over medium heat.
  • Blend the cup of beans with one can water in electric blender until almost smooth.
  • Add blended beans to pan then add the can of tomato sauce, celery, carrots, chicken broth, basil, bay leaf, parsley, oregano, salt and pepper.
  • Add 1 cup water and bring to a boil. Simmer, covered for 20 minutes stirring occasionally.
  • Add pasta and cook uncovered until pasta is al dente, according to pasta directions.
  • Ladle soup into bowls and top with grated cheese (extra).

Nutrition Facts : Calories 262.5 kcal, CarbohydrateContent 46 g, ProteinContent 10 g, FatContent 4 g, SaturatedFatContent 0.5 g, CholesterolContent 46 mg, SodiumContent 623 mg, FiberContent 5.5 g, SugarContent 6 g, ServingSize 1 1/2 cups

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