Pasta Fagioli Soup
- Yield: 4 to 6 servings 1x
Ingredients
Scale
- 1 tbsp olive oil (15 mL)
- 3 cloves garlic, minced
- 2 stalks celery, finely chopped
- 1 medium onion, finely chopped
- 2 tbsp fresh chopped parsley (25 mL)
- 1 tsp dried Italian seasoning (5 mL)
- 1/4 tsp crushed red pepper flakes (1 mL)
- 1 can chicken stock (10 oz/284 mL)
- 1 can pasta-style stewed tomatoes (19 oz/540 mL)
- 2 cups cooked white pea beans (500 mL)
- 1 cup cooked tubetti pasta, or other small shaped pasta (250 mL)
Instructions
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.
Nutrition
- Calories: 199
- Fat: 4 g
- Carbohydrates: 33 g
- Fiber: 6 g
- Protein: 10.5 g
