Pasta Fagioli
Summary
This hearty Italian soup makes a great lunch or side dish with your holiday meal. To cut down on prep time, chop the onion, garlic, celery, and carrots quickly using a food processor.
-
- Servings
- 6 Servings
-
- Serving size
-
1 cup
Ingredients
Ingredients
-
Nonstick cooking spray
- 1
- 1
-
-
turkey bacon (chopped)
- 4 slice
- 4 slice
-
-
medium onion (minced)
- 1
- 1
-
-
garlic (minced)
- 2 clove
- 2 clove
-
-
medium celery stalks (finely diced)
- 2
- 2
-
-
medium carrots (finely diced)
- 2
- 2
-
-
low sodium chicken broth (14.5 ounce, fat-free, low-sodium)
- 2 can
- 2 can
-
-
cannellini beans (16-ounce, rinsed and drained)
- 2 can
- 2 can
-
-
tomatoes (15-ounce, no-salt-added, diced, drained)
- 1 can
- 1 can
-
-
parsley (dried)
- 1 tsp
- 1 tsp
-
-
basil (dried)
- 1 tsp
- 1 tsp
-
-
black pepper
- 1/4 tsp
- 1/4 tsp
-
-
small shell quinoa pasta (uncooked)
- 1 cup
- 1 cup
-
-
Parmesan cheese (freshly grated)
- 1/4 cup
- 1/4 cup
-
Recommended for You
-
-
-
Sage Stuffing
15 min1 hr12
Directions
Directions
-
Coat a large soup pot with cooking spray over high heat. Add bacon and sauté until crisp.
-
Reduce heat to medium and add onion, garlic, celery, and carrots. Sauté about 5-7 minutes or until vegetables begin to brown. Add broth and simmer for 5 minutes.
-
Stir in beans, tomatoes, parsley, basil, and pepper and simmer for 10 minutes. Add the pasta and continue to simmer for 10-15 minutes or until pasta is al dente.
-
Serve soup in a bowl sprinkled with Parmesan cheese.