Wednesday, March 23, 2011

Pasta Fagioli Soup!

To update things.. we will start with what was done prior to now better late than ever!! Someone at my Mommy's work ( Yes I am 35 and still call my Mom.. Mommy.. I love it!) gave her a copy of this recipe from a Family Circle Magazine Feb. 2011.  This was a tasty hearty soup!! Really just need a nice hunk of bread to go with it if necessary a nice light salad. It was soo tasty! Now I couldn't find small pasta shells, just medium but true I didn't look for them the family did so I made do with what I had, but it was still great just a little thicker!! Now per the notes from the co-worker, we did as she did and used 3 cans of broth and increased the tomato paste from 1TBSP to 3 TBSP. Will post the recipe as in the wonderful magazine!!

Pasta Fagioli Soup:

2 Tbsp olive oil
1 onion, diced
3 cloves garlic, chopped
1 can (14.5 oz) diced tomatoes with basil, garlic and oregano
8 oz ( about 2 c) small pasta shells
1 tsp Italian seasoning
1 bunch fresh kale, stough stems discarded, cut into 1 inch pieces and washed
2 cans small white bean, drained
1 Tbsp tomato paste
1/2 tsp salt
1/4 tsp pepper
Grated Parmesan for serving

Heat oil in a large pot over medium heat. Add onion and cook 5 minutes. Add garlic, cook 1 minute.
Stir in tomatoes, broth and 3 cups water. Bring to a simmer over high heat. Add pasta and Italian seasoning. Cook, stirring, 5 minutes.
Stir in kale, cook 5 minutes more. Reduce heat to medium and stir in beans, tomato paste, salt and pepper. Heat through
Ladle into bowls; garnish with Parmesan.

7 pts per serving for Weight Watchers, uhm.. the part that says how many servings in gone so the points may not be all that helpful. It was super tasty and if you want you could use Veg stock and make it completely Vegetarian!!

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