Friday, November 21, 2014

Pasta e Fagioli Soup

I love a good soup during winter and fall. Soup is warm, comforting, and full of good stuff. This week we had this soup for dinner. It was really good and full of flavor. We cooked our soup in a dutch oven but, you can use a large pot with a lid. 


Pasta e Fagioli Soup
Servings: 5-6

4 Natural Choice smoked deli ham, sliced in chunks 
1 onion, chopped fine
2 garlic cloves, minced
1 tsp. dried oregano
1 zucchini, sliced
4 mushrooms, chopped
1 15 oz. can diced tomatoes 
1 15 oz. can canellini beans, rinsed
3 1/2 cups low-sodium chicken broth 
3 cups water
Salt to taste 
Pepper to taste 
1/8 tsp red pepper flakes
4 oz. small-shaped whole wheat pasta
1 tsp. dried parsley
1 cup grated parmesan cheese (optional)

1. In a dutch oven cook the ham, onion, garlic, oregano, zucchini, and mushrooms until the vegetables are softened, about 8 minutes.

2. Stir in tomatoes with their juice, canellini beans, chicken broth, salt, pepper, and red pepper flakes. Bring to a simmer and cook for 12 minutes. 

3. Stir in the pasta until just slightly underdone. Turn off heat and stir in parsley. 

4. Sprinkle grated Parmesan cheese on individual bowls, if wanted. 

Notes: Can be refrigerated for 2 days or in the freezer up to 1 month. 
Recipe Source: ourbestbites

Nutrition Information: (2 cups without cheese)
104 calories * .6 grams fat * 4 mg. cholesterol * 359 mg. sodium * 17 grams carbs * 4 grams fiber *
 3.6 grams sugar * 8 grams protein 

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