Pasta fagioli (pronounced fah-ZHOO-lee) literally means “pasta and beans”, and is a traditional stew/soup of Italy and Sicily. Traditionally made with short tube-like ditalini pasta, it is very forgiving of style and requires just a “macaroni” type pasta. And feel free to use any canned beans available — Italians typically add white cannellini or the lovely pink cranberry beans they call borlotti, but any beans other than seasoned black beans will work. The combination of proteins in the beans and pasta, along with the squash and potatoes, makes this a complete meal.
PREP INSTRUCTIONS:
Yield: 8 (1 cup) servings
Prep Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
RECIPE INGREDIENTS:
1-1/2 tablespoons olive oil
1/2 cup celery, diced
1/2 cup yellow onion, diced
1 teaspoon fresh garlic, minced
1/3 cup carrots, diced
1 bay leaf
1/8 black pepper
3/4 cup potato, chopped
1/2 cup dry pasta shells
1/2 cup butternut squash, chopped
2 cups northern beans, drained and rinsed
1-1/2 cups, fresh tomatoes, diced
2-1/2 cups low sodium vegetable broth
1/4 cup green onion, chopped
3/4 cup green beans, snipped and cut 1 inch long
3/4 cup zucchini squash, chopped
1/4 cup fresh basil, shredded
INSTRUCTIONS:
Follow the prep technique next to each ingredient.
In a medium size stock pot add olive oil and sauté the celery, onions, carrots, garlic and bay leaf. Fold in the potatoes, butternut squash, green beans, pasta, northern beans and tomatoes with the vegetable broth. Bring the soup to a gentle boil, cover and lower the heat to a low simmer, cook for 15 minutes. Add the rest of the ingredients and simmer until squash is tender but firm.
NUTRITIONAL DATA:
calories 135.47, fat 3.32g, sat fat 0.41g, cholesterol 0mg, sodium 154.91mg, carbohydrates 22.39g, fiber 5.99g, sugars 4.56g, protein 4.53g
Created by Chef Edwin Cabrera, Copyright © AdventHealth
