Pasta Fagioli

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Pasta Fagioli

On cold nights there is nothing like a huge pot of hot soup to fill you up body and soul. My mom used to make this one all the time because it was easy and filling and only takes 25 minutes start to finish. It has become a favorite weeknight meal and better yet, it is a meatless meal, full of high fiber beans, super food kale, and tons of garlic to chase away your winter cough and cold. But you will never think of this soup as a “health food” — it is just WAY too yummy!

 

SERVINGS:
4 People
PREP TIME:
5 Minutes
COOK TIME:
20 Minutes
DIFFICULTY:
Easy
COURSE:
Appetizer, Dinner, Lunch, Side
CUISINE:
DIET TYPE:
Comfort Foods, Gluten Free, Vegan, Vegetarian
SEASON:

2 (8oz) cans cannelloni, white kidney beans (RINSED)

2 (8oz) cans tomato sauce

16 oz (2 cups) water

3 -5 cloves garlic, minced

2 Tablespoons Cucina Aurora Roasted Garlic (Or Hot Pepper) Infused Olive Oil

1 cup kale, chopped

Grated Romano cheese for topping

In a large skillet, heat olive oil and toss minced garlic 2 minutes, or until just starts to soften.

Add beans, tomato sauce, water, and kale and let simmer on medium heat for 20 minutes.

Meanwhile, in a medium saucepan, cook 6 oz of your choice of small pasta (elbow macaroni or ditalini pasta).

Add pasta to the soup and serve hot topped with grated cheese.

*Use Gluten Free pasta to make this meal Gluten Free*