Pasta Fagioli Soup

Pasta Fagioli Soup


Yield: Makes 4 to 6 servings

Nutrition (Per serving (1/6 recipe))

Calories 199 ;
Protein 10.5 g;
Fat 4 g;
Carbohydrates 33 g;
Total Dietary Fibre 6 g;
1 tbspolive oil15 mL
3cloves garlic, minced3
2stalks celery, finely chopped2
1medium onion, finely chopped1
2 tbspfresh chopped parsley25 mL
1 tspdried Italian seasoning5 mL
1/4 tspcrushed red pepper flakes1 mL
1can (10 oz/284 mL) chicken stock1
1can (19 oz/540 mL) pasta-style stewed tomatoes1
2 cupscooked white pea beans500 mL
1 cupcooked tubetti pasta, or other small shaped pasta250 mL

In a large pot or Dutch oven, heat oil. Add garlic, celery, onion, parsley, Italian seasoning, red pepper flakes; cook over medium-low heat until vegetables are tender. Add chicken broth and tomatoes. Bring mixture to a boil, reduce heat and simmer, covered for 25 to 30 minutes. Add white pea beans and cooked pasta; mix well. Cook 5 minutes longer or until warmed through. Season to taste with salt and pepper. Spoon into bowls and garnish with grated Parmesan cheese.