Saturday, January 22, 2011

Recipe: Pasta Fagioli

This was a soup I made last night.  It had a great taste and it was really easy.

1/4 cup olive oil
1/2 cup chopped onion
1/2 cup sliced carrots
1/2 cup sliced celery
2 cloves garlic, chopped
2 cups of chicken broth (I used vegetable broth and used more than two cups to make it more soupy)
1 (15 oz) can of while beans, rinsed and drained
1 (14 1/2 oz.) tomatoes
1 cup Barilla small pasta
1 cup cut green beans
1 cup frozen lima beans
2 cups spinach leaves, cut small
Salt and pepper to taste
Pinch of Basil
1/4 cup grated Parmesan Cheese

Combine oil, onion, carrots, celery, and garlic in large saucepan.  Cover and cook on low heat until vegetables are tender, about 10 minutes.  Add broth, all beans and tomatoes.  Cover and cook about 15 minutes.  Add greens and pasta.  Cook until tender.  Add salt, pepper to taste and pinch of basil.  If desired, add more broth to make soup less thick.  Stir in cheese and serve.

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