Quick and Easy Pasta e Fagioli Recipe Using Pantry and Freezer Ingredients

Pasta e fagioli is a classic Italian soup which translates to pasta and beans. This version of the recipe is a quick recipe that uses the pantry and the freezer, so there is no prep time at all.

Keep a few bags of frozen vegetables in the freezer when fresh vegetables are in short supply or when there is no time to chop or peel them. Both frozen and canned vegetables have added flavor and nutritional value because they are often packed fresh.

SPRINGS

5 cups (1,000 mg) low-salt vegetable soup or chicken broth

50 g of rinsed beans with a low salt content

50 g box of unsalted diced tomatoes with juice

700 g frozen Mediterranean vegetable mix

200 g pasta pasta, preferably whole grain

parsley and parmesan cheese for garnish

PREPARATION

Bring all ingredients, except the pasta, to a slow boil. Stir to combine evenly and cook for about 20 minutes. Stir in the pasta and cook for another 5-6 minutes or until the desired consistency is reached. Garnish with parsley and grated Parmesan cheese, if desired.

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