I’m a big fan of magazines – they are great for helping the time go by fast at the gym, perfect for lounging by the pool, and of course great sources of inspiration when it comes to anything food related. Somewhere down the line I was put on a subscription list for Family Circle, and sure enough the magazine has been showing up on my doorstep every month. Now since I don’t have kids yet, 90% of the magazine doesn’t apply to me, however they do have some quick and easy recipes that are perfect for whipping up during a busy work week. This is one of them.
I made this Pasta Fagioli Soup during the week and it got me through a couple of work lunches and easy dinners. It’s low in calories and fat, but full of flavor. Sounds like a winner in my book.
Pasta Fagioli Soup (for roughly 8 servings)
2 tablespoons olive oil
3 garlic cloves (I didn’t have this so I used garlic powder)
1 can diced tomatoes
2 cans chicken broth (I used homemade chicken stock)
2 cups pasta shells (I used whole wheat)
1 tsp Italian Seasoning (oregano, basil, etc.)
1 bunch fresh Kale, cut into small pieces and washed
2 cans small white beans
1 tablespoon tomato paste
1/2 teaspoon salt
1/4 teaspoon pepper
Grated Parmesan for serving
1. Heat oil in a large pot over medium heat. Add onion and cook for 5 minutes. Add garlic, cook an additional 1 minute.
2. Stir in tomatoes, chicken stock and 3 cups water. Bring to a low simmer. Add your pasta (I cooked mine beforehand) and Italian seasoning. Cook for an additional 5-10 minutes.
3. Stir in kale, cook for 5 minutes and reduce heat. Add tomato paste, beansm salt and pepper. Continue to let soup simmer.
4. Serve into bowls and garnish with fresh Parmesan.