It's starting to cool down enough to make soups again, so today I went with a classic version of Pasta e Fagioli, or pasta and bean soup. It's great because it fills you up more than soup normally does but without any of the guilt.
Pasta e Fagioli
Serves: 1 Time: 30 minutes Difficulty: Moderate
- 1 tsp. fat (you can use bacon grease, butter, or oil)
- 1/4 small onion, diced
- 1 garlic clove, minced
- 1/2 tsp. crushed red pepper
- 1/4 c. crushed tomatoes
- 1 1/2 c. vegetable or chicken stock
- 1/4 c. white beans, drained and rinsed
- 1/4 c. cooked pasta
- parsley, torn for garnish
- Bread cubes, toasted (optional)
- salt, pepper
Heat the fat in a small pot. Add the onion, season with salt, and let it soften for 3-4 minutes. Stir in the garlic and crushed red pepper for one minute, then add in the tomatoes and stock and season again with salt and pepper.
Let the soup simmer for 15-20 minutes.
Meanwhile, cook off your pasta if you don't have any on hand and toast the bread cubes (if using).
Add the beans and pasta to the soup and let it heat through for 4-5 minutes.
Ladle into a bowl and top with the parsley and bread cubes.