Pasta e Fagioli da Kerrnel
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 261.6
- Total Fat: 5.8 g
- Cholesterol: 5.8 mg
- Sodium: 711.6 mg
- Total Carbs: 38.8 g
- Dietary Fiber: 9.7 g
- Protein: 14.5 g
IntroductionMy version of Pasta e Fagioli. Beans and multigrain pasta soup with my own twist. My version of Pasta e Fagioli. Beans and multigrain pasta soup with my own twist.
32oz Chicken Stock
1 cup Barilla Plus Elbows (macaroni)
15.5oz can Cannelini Beans, rinsed
15.5oz can Great Northern Beans, rinsed
14.5oz can Diced Tomatoes (No Salt)
6oz can Tomato Paste
1 Sweet Onion, med-large, diced
2 Celery Stalks, large, chopped
1 Carrot, large, diced
2T Olive Oil (E.V. or any kind)
1T Garlic, minced
1T Basil, dried
1t Oregano, dried
1/2t Thyme, dried
1/2t Coriander, ground
1/2t Kosher Salt (to taste)
1/2t Black Pepper, ground
1/2 Bay Leaf, whole (not crumbled)
If you do not have a dutch oven, you can use a slow cooker. If you do this, you may wish to sweat the onion and garlic in olive oil in a sautee pan and then transfer to the slow cooker. I would set the cooker to low and let it cook 6-8 hours.
You can also substitute whole wheat pasta instead of the Barilla Plus, just as healthy but not quite as much protein.
Increase temperature to medium-high and bring to a boil. Add macaroni, stir, and reduce heat to low. Cover and simmer for 60-90 minutes.
Before portioning or serving, remove the bay leaf.
Serving Size: Makes about 10 2-cup servings.