Pasta e Fagioli Soup
Ingredients:
- 1 tablespoon olive oil
- 4 ounces turkey bacon, diced
- 5 cloves garlic minced
- 1 medium yellow onion
- 1/4 teaspoon crushed red pepper flakes
- 3-15.5 ounce cans cannellini beans, drained, not rinsed
- 6-8 cups vegetable broth
- black pepper, to taste
- 1 can plum tomatoes, you will only need 3 from the can
- 2 cups ditalini pasta
- shredded parmesan cheese
Directions:
- In a large pot, heat 1 tablespoon of olive oil over medium heat. Add in the bacon and cook until crispy and remove with a slotted spoon and set aside.
- Add in the onions and sauté for 5 minutes. Add in the garlic and cook for 1-2 minutes. Add in the red pepper flakes and cook for 30 seconds.
- Pour in 6 cups of broth and season with black pepper. Crush each of the 3 tomatoes in your hand over the pot and add to the pot. Add in the drained beans. Turn the heat to high and bring the mixture to a boil and boil for 5 minutes.
- Lower the heat to medium and either smash some of the beans against the side of the pot with a spoon or for a creamier consistency use an immersion blender to blend some of the soup. Do not blend too much you want some of the beans whole.
- Add in the pasta and cook until al dente, stirring occasionally. If the pasta absorbs too much of the broth add in some more as needed.
- Sprinkle each serving with some parmesan cheese.
Nutrition Facts |
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Servings: 6 |
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Amount Per Serving |
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Calories: 416 |
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Total Fat |
7.3g |
|
Saturated Fat |
3.2g |
|
Trans Fat |
0g |
|
Polyunsaturated Fat |
0.0g |
|
Monounsaturated Fat |
0.0g |
|
Cholesterol |
20mg |
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Sodium |
1561.6mg |
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Total Carbohydrates |
70.2g |
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Dietary Fiber |
13g |
|
Sugars |
4.5g |
|
Protein |
23.5g |
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Calcium |
12.6% |
|
Iron |
21.2% |
|
Potassium |
162.1mg |
|
Vitamin A |
12.3% |
|
Vitamin C |
12.3% |
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*Nutritional information will vary depending on the brands you use. |