Sunday, October 22, 2006

Pasta Fagioli Soup (Pasta & Bean Soup)

This is a great, easy recipe that makes enough for leftovers or to freeze for another meal. My kids love it! My daughter the other day had this for breakfast, lunch and dinner! It's even faster and easier with a pressure cooker. (You know, one of those "old-fashioned" cookers you hear stories about! Like the time your great Aunt Ruth nearly blew up her kitchen when she forgot the pressure cooker was on and left it for an hour! Ah, but that's a subject for another blog!)

Pasta e Fagioli

1 small onion, chopped
1 clove of garlic, minced
1 plum tomato, peeled, seeded and finely chopped
1 small carrot, peeled and diced
1 stalk celery, diced
2 fresh sage leaves, minced or ¼ tspn dried
3 c vegetable broth
1 16 oz can of white kidney beans, drained and rinsed
2 c ditali or small shell pasta, cooked


Braise the onion and garlic, in small amount of water until tender.
Add tomato, carrot, celery and sage. Sautee an additional 2 minutes, stirring frequently.
Add broth and beans and heat thoroughly.
Add the pasta, immediately before serving.
Sprinkle with soy, parmesan (optional).


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