Dinner, Pasta Italian, Mediterranean Boiled, Sauteed
May 20, 2017
If you're tired of your usual Italian pasta, try this Fagioli with soup. It goes well as a side dish too for those extravagant dinner parties.
Non-stick cooking spray
4 slices turkey bacon, chopped
1 medium onion, minced
2 garlic cloves, minced
2 medium celery stalks, finely diced
2 medium carrots, finely diced
2 - 14.5-ounce cans fat-free, low-sodium chicken broth
2 - 16-ounce cans cannellini beans, rinsed and drained
1 - 15-ounce can no-salt-added diced tomatoes, drained
1 teaspoon dried parsley
1 teaspoon dried basil
¼ teaspoon ground black pepper
1 cup small shell quinoa pasta uncooked
¼ cup freshly grated Parmesan cheese
1Coat a large soup pot with cooking spray over high heat. Add bacon and sauté until crisp.
2Reduce heat to medium and add onion, garlic, celery, and carrots. Sauté about 5-7 minutes or until vegetables begin to brown. Add broth and simmer for 5 minutes.
3Stir in beans, tomatoes, parsley, basil, and pepper and simmer for 10 minutes. Add the pasta and continue to simmer for 10-15 minutes or until pasta is al dente.
4Serve soup in a bowl sprinkled with Parmesan cheese.