Simple Pasta and Fagioli Soup
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.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 327 |
| pro | 16 g |
| total fat | 8 g |
| sat. fat | 3 g |
| carb | 49 g |
| fibre | 8 g |
| chol | 11 mg |
| sodium | 699 mg |
| % RDI: | - |
| calcium | 12% |
| iron | 16% |
| vit A | 19% |
| vit C | 10% |
| folate | 42% |
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5 slices bacon, diced
1 tbsp (15 mL) extra-virgin olive oil
1/2 cup (125 mL) diced onion
1/2 cup (125 mL) diced celery
1 carrot, diced
1 small potato, peeled and diced
2 cloves garlic, minced
1/4 cup (50 mL) white wine or sodium-reduced chicken stock
3 plum tomatoes, diced
Pinch each salt and pepper
2-1/2 cups (625 mL) sodium-reduced chicken stock
1-1/2 cups (375 mL) water
2 cans (each 19 oz/540 mL) romano beans, drained and rinsed
1-1/2 cups (375 mL) tubetti or other small pasta
1/2 cup (125 mL) grated Parmesan cheese
Preparation:
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
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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
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