Simple Pasta and Fagioli Soup
This recipe makes 8 servings
|Per serving: about||-|
|total fat||8 g|
|sat. fat||3 g|
- Portion size: 8
This thick, hearty soup is adapted from a recipe by George Cifa of the Stratford Optimist Club in Stratford, Ont. It's featured in the cookbook Simply Soup by the Alzheimer Society of Perth County, Ont., based on the society's annual Soup's On fund-raiser, which attracts huge lunch crowds to enjoy soups made by the city's restaurants and service clubs.
- 5 slices 5slicesbacon, diced
- 1 tbsp 1tbspextra virgin olive oil
- 1/2 cup 1/2cupdiced oniononions
- 1/2 cup 1/2cupdiced celery
- 1 1carrotcarrots, diced
- 1 1small potatopotatoes, peeled and diced
- 2 2garlic clovegarlic cloves, minced
- 1/4 cup 1/4cupwhite wine or sodium-reduced chicken stock
- 3 3plum tomatoplum tomatoes, diced
- 1 pinch 1pinchsalt
- 1 pinch 1pinchpepper
- 2-1/2 cups 2-1/2cupssodium-reduced chicken stock
- 1-1/2 cups 1-1/2cupswater
- 2 cans (each 19 oz/540 mL) 2cans (each 19 oz/540 mL)romano beansromano beans, drained and rinsed
- 1-1/2 cups 1-1/2cupstubetti pasta, or other small pasta
- 1/2 cup 1/2cupgrated Parmesan cheese
In Dutch oven, fry bacon over medium heat, stirring often, until golden and crisp, about 8 minutes. Using slotted spoon, transfer to paper towel?lined bowl. Drain fat from pan.
Heat oil in same pan over medium heat; fry onion, celery, carrot, potato and garlic, stirring often, until golden and softened, about 10 minutes.
Stir in wine, tomatoes, salt and pepper; bring to boil. Reduce heat and simmer, stirring often, until thickened and tomatoes release juices, about 10 minutes.
Stir in stock, water, beans and bacon. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight container until cold; cover and refrigerate for up to 2 days.)
Bring to boil. Add pasta; reduce heat and simmer until pasta is tender but firm, about 8 minutes. Sprinkle with Parmesan cheese.
Additional information :
Tip: For a touch of greenery, toss 1 cup (250 mL) slivered green beans, chopped spinach or Swiss chard into pot during final 2 minutes of pasta cooking time. Or combine cheese with 2 tbsp (25 mL) chopped fresh parsley and sprinkle over top.
Source : Canadian Living Magazine: November 2006