What are your plans for the weekend? Most weekends I try to make some kind of soup, stew or chili; especially during the fall/winter months. Not only do we enjoy it over the weekend but there is often plenty of leftovers for a busy night of the week or a hot lunch during the day. You can even freeze half of the batch for another time in the future. Give it a try and I promise it will be an easy solution to the "busy weeknight meal frenzy" OR the "order lunch out" during the work week. Below I share one of my favorite soup recipes, adapted & revised throughout the years.
Christine’s Pasta Fagioli Soup
Traditional pasta fagioli soup recipes are comprised of a tomato-based broth with a small noodle and white beans. Well I always say that if you can add veggies, then do it! So I have revamped this traditional soup recipe to my own personal version that is full of fresh vegetables. Served with a crisp salad and a slice of crusty whole grain bread and you have a perfect meal anytime of the year! Hope you enjoy!
INGREDIENTS:
¼ cup olive oil 1 large box of chicken broth (4 cups)
1 sweet onion – sliced, quartered 3 cups water
¾ cup sliced celery (3) ½ cup dry white wine (optional)
¾ cup sliced carrots (3) 1 large zucchini sliced and halved
3 tsp minced garlic 2 large handfuls of fresh spinach
1 can cannellini beans, drained
1 can petite diced tomatoes (14 oz) 1 can light red kidney beans, drained
1 can tomato sauce (14 oz) 3 tbls – grated parmesan cheese
1 tbls dried parsley
2 tsp dried basil ½ pound (8 oz) ditalini pasta – cooked al dente
1.5 tsp dried oregano
2 tsp salt
½ tsp crushed red pepper
DIRECTIONS:
In a dutch oven pot over medium heat simmer onion, carrots, celery and garlic in the olive oil until the onions are soft and translucent, 5-7 minutes. Stir often. Add the tomatoes, tomato sauce, parsley, basil, oregano, salt and pepper. Bring to soft boil, reduce heat and simmer an additional 10 minutes, stir occasionally.
Add chicken broth, water, wine, sliced zucchini, spinach, beans and parmesan cheese. Bring to a boil, reduce heat and simmer 1 hour – covered. Stir occasionally.
Meanwhile, cook pasta according to package directions, al dente – about 8 minutes. After simmering soup for one hour, add cooked pasta, heat through – 5 minutes. Garnish each bowl with freshly shredded parmesan cheese - Delicious!
