More Great Recipes: High Fiber | Soup

Pasta E Fagioli

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By Greg
Member since 2013

Serves | Prep Time | Cook Time


•2 Tbsp olive oil
•1 medium yellow onion
•4 cloves garlic
•4 medium carrots
•3 stalks celery
•½ Tbsp dried parsley
•1 tsp dried basil
•1 tsp dried oregano
•few dashes crushed red pepper flakes
•1 (15oz) can kidney beans
•1 (15oz) can white beans
•1 (15oz) can diced tomatoes (I didn’t have any and used halved grape tomatoes and it was delish!)
•1 (8oz) can tomato sauce
•1 cup frozen green beans
•3 cups chicken (or vegetable) stock
•1 cup dry pasta (I like Ditalini)
•salt and pepper to taste

1.Chop the garlic, onion, celery and carrots. Place them in a large pot with the olive oil and cook over medium heat until the onions are soft (about 5 minutes).

2.Add the parsley, basil, oregano, red pepper, beans, diced tomatoes, tomato sauce and the frozen green beans. Drain the canned beans but not the tomatoes before adding to the pot. Stir everything together and bring it up to a simmer.

3.Add the chicken (or vegetable) stock. Add the dry pasta and bring the pot up to a simmer. Add a lid and let simmer for about 10 minutes or until the pasta is fully cooked. Stir the pot occasionally as it simmers to prevent the pasta from sticking to the bottom.

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