Friday, February 17, 2017

Pasta Fagioli Soup

8 servings, about 1 cup each: 1 green, 1 yellow

1. cups dry whole grain small pasta (like macaroni or orzo) (4 oz)
2 tsp. olive oil
2 medium carrots, sliced
2 medium celery stalks, sliced
3 cloves garlic, thinly sliced
4 cups low-sodium organic chicken broth
1 (14.5-oz.) can green beans, no salt added
1 (15-oz) can cannellini (white) beans, drained, rinsed
1 (14.5 oz) can stewed tomatoes
2 Tbsp. tomato paste (no sugar added)
9 fresh rosemary sprigs, leaves removes and chopped, stems discarded
Sea salt and ground black pepper (to taste; optional)

Cook pasta according to package directions. Set aside.

Heat oil in large saucepan over medium-high heat.

Add carrot and celery; cook, stirring frequently, for 4 to 5 minutes, or until soft.

Add garlic; cook, stirring frequently, for 1 to 2 minutes, or until soft.

Add broth. Bring to a boil. Reduce heat to medium.

Add green beans, white beans, tomatoes, tomato paste, and rosemary. Season with salt and pepper if
desired; gently boil, stirring occasionally, for 8 to 10 minutes.

Add pasta; cook for 3 minutes. Serve immediately.

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