Pasta Fagioli Soup

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Dish

4-Cup Glass Round Deep Dish

Ingredients

  • 1 teaspoon olive oil

  • ¼ cup (30g) diced yellow onion
  • 1 tablespoon tomato paste
  • teaspoon garlic powder
  • teaspoon chili flakes
  • ¼ cup (60ml) tomato puree
  • cup (350ml) chicken or vegetable stock
  • ½ cup (100g) canned pinto beans (do not drain)
  • ½ cup (60g) ditalini or other small pasta
  • 2 cups (40g) fresh kale or spinach
  • teaspoon kosher salt
  • ½ bay leaf, or a sprig of thyme (optional)
  • Grated parmesan cheese, for serving (optional)

Preparation

  1. Add all the ingredients, except the parmesan cheese into a Anyday deep dish and stir to combine.
  2. Cook uncovered for 10-11 minutes, or until the pasta is cooked through, and the soup has slightly thickened. Stir halfway through cooking.
  3. Serve hot, topped with parmesan if desired. Taste and adjust seasoning as needed.

Suggestions

  • Bulk up this soup even more by adding a frozen vegetable medley to the broth.
  • Add a spoonful of Calabrian chilies for extra kick.
  • For more umami, add a parmesan cheese rind to the soup and discard before serving.
  • Garnish with fresh chopped parsley!

Recipe Notes

  • Why does this recipe call for undrained beans? The starchy liquid that is found in a can of beans, also known as aquafaba, is a natural thickener. Adding the entire can of beans will offer a natural thickening agent to the soup.
  • Make it gluten free by using quinoa instead of pasta.
  • Use any small pasta if ditalini is not available such as shells, stars, alphabet, or small elbow macaroni.
  • You may use any cooked beans you like such as kidney, cannellini, or garbanzo.
  • Microwave ovens vary, even with the same wattages. Adjust cooking times as needed.

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