Pasta Fagioli with Chicken
Servings
6Serving size
about 2 1/2 cupsThis recipe can be multiplied, makes great leftovers, and freezes well.
Ingredients
| 2 tsp. Olive oil |
| 4 clove Garlic, raw (minced) |
| 1 large White onions (diced) |
| 3 Large stalk Celery, raw (diced) |
| 12 ounces Boneless, skinless chicken thighs (diced) |
| 4 cups No salt added vegetable stock (or no salt added chicken stock) |
| 2 15 ounce can Canned no salt added white beans (drained and rinsed) |
| 2 15-ounce can No salt added diced tomatoes |
| 1/2 tsp. Salt |
| 1 to taste Black pepper |
| 2 tsp., leaves Dried basil |
| 2 tsp., leaves Dried oregano |
| 1/2 tsp. Red Pepper Flakes |
| 2 cup Water |
| 8 ounce Whole Wheat Pasta (fusilli, elbows, or shells)(or gluten free pasta)(spirals or shells) |
| 3 ounce Parmesan cheese (grated) |
Instructions
Add the garlic and cook for about 3 minutes. Stir frequently and do not let the garlic brown.
Add the onion and celery and cook for about 3 minutes. Stir frequently.
Add the chicken and cook for about 5 minutes until browned.
Add the stock, beans, tomatoes, salt, pepper, basil, oregano, and red pepper flakes, and stir.
Simmer, covered, for about 30 minutes.
Add the water and the pasta and simmer for about 20 minutes, stirring occasionally, until the pasta is just cooked but still has some texture.
Serve topped with grated parmesan.
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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
There are hundreds of variations of this soup, but the basics of the recipes consistently use tomatoes, some pasta, and beans. There are a wide variety of herbs used, including sage, basil, oregano, and rosemary. It is one of those recipes that you can really make your own by tweaking the herbs for your preferences.
This is the perfect cold weather soup, with veggies, legumes, savory chicken, whole grain pasta and great Italian flavors. This variation with chicken makes the dish the complete meal.
It takes all of about 20 minutes prep time, and making a double or triple batch ensures that you have a lot on hand for leftovers during the week. The best part is that this soup is actually better the next day.