Serves: 3 - 4
Pasta e fagioli is Italian comfort food even though when my nonna (grandmother) was young this was something they ate all the time out of necessity because there wasn’t much food let alone meat. Therefore beans were a great source of protein when having to work in the fields.
I make the soup in the day and once done let sit until ready to make pasta and put it all together. I used alphabet dried pasta for this meal to make it kid friendly. I served with my Whole Grain Baguette sliced and placed in oven with mozzarella. Delicious!
Ingredients
1 can red kidney beans
14 cups water
1 tbsp olive oil
½ onion finely diced
3 vegetable bullions
1 tbsp tomato paste
1 ½ cups dried small pasta
Salt and pepper to taste
1 whole wheat or whole grain baguette
Shredded mozzarella
Garlic salt
Directions
Drain kidney beans and place in large saucepan
Add water, oil, onions, bullions, and tomato paste and turn stove to high
Cook on high for ½ hour then reduce to simmer and cook until water has reduced by half
Turn off until ready to eat or make pasta per directions on package, strain and add to soup
If you make the soup earlier in the day, turn it off
15 minutes before you are ready to eat cook the pasta
Heat up the soup and add the cooked pasta
Slice whole grain baguettes and place on foil lined baking sheet
Sprinkle with mozzarella and sprinkle some garlic salt
Broil until mozzarella melts and is starting to golden
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