healthy
Pasta e Fagioli Soup.
A simple and tasty recipe for pasta e fagioli soup.
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 cloves garlic (sliced)
- 1 Tablespoon olive oil
- 1 onion (chopped)
- 15 ounces Italian style diced tomatoes
- 32 ounces vegetable broth
- 2 cups water
- 30 ounces cannellini beans (drained and rinsed)
- 2 cups gluten free pasta (I used penne but any shape is fine)
- 1 Tablespoon Italian seasoning
- 1 teaspoon sea salt
- 1/4 teaspoon pepper
- 1 cup curly kale leaves (torn into small pieces)
Instructions
- 1
Heat the olive oil in a large soup pot. Add the garlic and chopped onion and cook over medium heat until softened, about seven minutes.
- 2
Add the broth, water, and tomatoes and bring to a boil. Add the pasta. Reduce heat to medium and cook for 10 minutes. (It should be bubbling still).
- 3
Add the beans, kale, and spices, and cook for about 7-8 minutes until the pasta is tender.
- 4
Serve with bread or crackers.