Pasta e Fagioli
Servings
4Serving size
about 2 cupsThis recipe can easily be multiplied and makes great leftovers.
Ingredients
| 1 tsp. Olive oil |
| 1 large White onions (diced) |
| 3 clove Garlic, raw (sliced) |
| 2 large Carrots, raw (peeled and cut into 1/2 inch dice) |
| 4 tsp. Dried or rubbed sage |
| 1 tsp., leaves Dried thyme |
| 1 tsp. Dried rosemary |
| 1 tsp.. Smoked paprika |
| 2 leaf Bay leaves |
| 2 15-ounce can No salt added diced tomatoes |
| 2 15 ounce can Canned no salt added white beans (drained and rinsed) |
| 1/2 tsp. Salt |
| 1 to taste Black pepper |
| 1/4 cup White wine |
| 2 cups No salt added vegetable stock |
| 4 quart Water |
| 4 ounce Whole Wheat Elbows (or gluten-free pasta) |
| 2 ounce Parmesan cheese (grated) |
Instructions
Add the onions and garlic and cook, stirring frequently for about 5 minutes.
Add the carrots and cook for about 3 minutes.
Add the sage, thyme, rosemary, paprika, bay leaves, tomatoes, beans, salt, pepper, white wine and vegetable stock.
Fill the can the tomatoes were packed in with water and add that to the pot.
Stir, cover and cook for about 40 minutes over medium heat at a medium simmer.
If the soup is boiling too fast reduce the heat slightly. Stir occasionally.
Place the water in a large sauce pan over high heat.
When the water is boiling add the pasta and stir.
Cook for 8 - 10 minutes until the pasta is al dente.
Drain the pasta and add to the soup.
Stir and heat through.
Serve topped with 1/2 ounce of grated cheese per serving.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
While this isn’t truly a one pot meal, it’s pretty close – and the best part of a soup like this is the leftovers. This one is actually better the second day.