Pasta e Fagioli soup
This Hearty Italian Soup is a great way to use up anything in your fridge! It's the perfect soup to make it your way!
Ingredients
- 1/4 cup oil vegetable OR olive
- 1 medium onion diced
- 1 tbsp garlic minced
- 2 whole carrots chopped
- 2 celery stalks chopped
- 6 cups broth chicken OR vegetable
- 1 can kidney beans drained
- 1 can cannelloni beans, (white) drained
- 1 8 oz. can tomato sauce
- 1 28 oz can diced tomatoes
- 2 tsp dried oregano
- 2 tbsp dried parsley
- 1 tsp dried basil
- 1/2 tsp dried thyme
- 2 tsp salt
- 1 tsp black pepper
- 4 cups water
- 1-2 cups dry pasta uncooked
Instructions
- Heat 1/4 cup of vegetable OR olive oil over medium heat in a large stock pot.
- Saute onion, celery, garlic, and carrots, in the oil for 4-5 minutes or until onions begin to turn translucent.
- Add chicken OR vegetable broth to pot, plus tomato sauce and diced tomatoes, beans, carrots, water, and spices.
- Bring soup to a boil; then reduce heat and allow to simmer for 15 minutes.
- Add pasta and cook for an additional 10-12 minutes or until desired consistency.
Notes
To make gluten-free, please use gf pasta and check the other ingredients. Enjoy!
Nutrition
Calories: 240kcalCarbohydrates: 23gProtein: 6gFat: 14gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gSodium: 2595mgPotassium: 348mgFiber: 6gSugar: 5gVitamin A: 791IUVitamin C: 5mgCalcium: 58mgIron: 3mg
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