There’s nothing like a great Pasta e Fagioli on a cold winter day. It’s a family favorite at our house, and it bring a great bonus feature… a lot of vegetables are packed into each bite.
There are two ways to approach this soup without buying it in a can or from your favorite Italian Restaurant. You can take the short cut method, and buy a ‘Pasta and Beans’ bag mix complete with seasoning packet OR you can use one of several recipes. If you’re planning to use a full recipe (meaning no short cuts or season packets), consider Rachel Ray’s recipe .
Today, I chose the short cut method. The beans and pasta cooked in water for 1 hour. Then I added the veggies (mostly from our box!):
1 Onion, chopped
0.5 bunch of Carrots, diced
0.5 bunch of Kale, chopped
0.5 head of Cabbage, chopped
2 stalks of Celery, chopped
32 oz can of Crushed Tomatoes
1.5 tsp Italian Seasoning
2-3 tsp Chicken Base (optional)
(I considered adding 1 zucchini, chopped, but decided to save it for another recipe. Feel free to mix and match veggies based on what you have and what your family will prefer.)
After these veggies were added, I cooked the soup for another 30 minutes. It’s such an easy soup, and packed with goodness. When I’m in a pinch for time I tend to grab a bag of bean soup mix.
Enjoy some Pasta e Fagioli with your family. 🙂