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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2024-05-07 15:19:25
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