This is a healthier version of Pasta Fagioli. I found this recipe in Newsday, earlier this year 2013.
Pasta Fagioli Recipe
Pasta Fagioli
1 Tbsp. olive oil
1 cup chopped red onion
3 garlic cloves, minced
½ tsp. dried crushed rosemary
2 carrots, chopped
2 ribs celery, chopped
4 cups low-sodium vegetable or chicken broth
1 (14.5 oz.) can diced tomato with basil, garlic and oregano
1 cup (5 ½ oz.) Orzo or Ditalini
2 (15 oz.) cans lower-sodium cannellini beans, drained and rinsed
Salt and pepper to taste
¼ cup grated or shaved Parmesan
Heat the oil in a soup pot set over medium high. Add the onion, garlic and rosemary; cook, stirring often, 1 minute or until garlic is slightly softened.
Add carrots and celery; cook until somewhat softened, about 4 minutes.
Add the broth and tomatoes and bring to a boil. Stir in the pasta and cook until al dente, 8 to 9 minutes. Stir in the beans, cook 1 minute to heat through, and season to taste with salt and pepper. Top each bowl with grated or shaved Parmesan. 6 servings
(Recipe for Pasta Fagioli was in Newsday, Thursday, January 3, 2013)
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