PASTA e FAGIOLI
As the temperatures drop and we are desperately trying to continue to dine outside, it is time for soup. This popular soup is a meal in a bowl with heart-healthy legumes and veggies. Skip any additional salt, as the turkey bacon should add enough to this satisfying bowl of pasta e fagioli. And yes, turkey bacon is a processed food, but it can still fit into a healthy diet.
Equipment
- large soup pot
Ingredients
- 2 15- ounce cans cannelli beans low sodium, drained, rinsed
- 1 onion chopped
- 2 cloves garlic chopped
- 2 Tablespoons fresh rosemary chopped
- 2 stalks celery finely chopped
- 2 large carrots peeled and grated
- 4 leaves fresh sage
- 3 strips turkey bacon diced
- 4 cups chicken broth low sodium
- 1 cup small pasta go traditional with ditalini, or try orecchiete or orzo
- Optional: Add a couple handfuls of fresh greens ~ kale bok choy, escarole Garnish options: freshly ground pepper, red pepper flakes, freshly grated Parmesan cheese, parsley, tarragon
Instructions
- Place large soup pot over medium heat.
- Add turkey bacon and cook until crisp, about 3–4 minutes.
- Add all of the vegetables and herbs.
- Cook until softened, stirring frequently.
- Add beans and broth. Bring to a boil and add pasta (plus greens, if adding!).
- Reduce heat to medium and continue cooking another 8–10 minutes, stirring occasionally.
Notes
Note: This will be a thicker soup, so add more broth if desired. Pour into 6 serving bowls and top with desired garnishes — suggest at least a few for tasty, zingy flavor — and serve. 😋
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