Pasta Fagioli is by far one of the tastiest soups you will ever have. The dish is equipped with a lot of nutritious and tasty ingredients that make this a must item to have. The soup finds its roots from Italy and is a delight to have with grated parmesan on top and a hot loaf of garlic bread by your side.
Health Benefits
Pasta provides the body with many health benefits, and pasta fagioli amplifies these health benefits even further. Some of the health benefits that you are getting by consuming this dish are; increased brain functions, healthy hair, better digestion, improved cell circulation, treatment to arthritis, etc.
Ingredients
tablespoon of olive oil: 1
stalks of chopped celery: 2
chopped onion: 1
cloves of garlic properly minced: 3
teaspoons of dried parsley: 2
teaspoon of traditional Italian seasoning: 1
a quarter of a teaspoon of crushed red pepper flakes
salt to taste
can of chicken broth weighing: 1
medium tomatoes, properly peeled and chopped: 2
can of tomato sauce weighing: 1
cup of uncooked spinach pasta: 1/2
can of cannellini beans with liquid weight: 1
How To Make Pasta Fagioli
- Heat olive oil in a large saucepan put at medium heat.
- Cook onion, garlic, celery, parsley, red pepper flakes, salt and Italian seasoning.
- Keep stirring and cooking until onions turn translucent, this will take roughly 5 minutes.
- Pour in chicken broth, tomato sauce and tomatoes and keep the mixture simmering inside the pan on low for 20 minutes max.
- Add pasta to the pan and cook it for 10 minutes, until the pasta has become tender.
- Now, add un-drained beans to the mixture and mix it well with the others.
- Take out the soup in a bowl and sprinkle grated Parmesan cheese on top of it.
- Serve when it is hot.
Trivia
Pasta is distributed in many parts and spaghetti, macaroni and penne are the most consumed and popular forms of pasta. Italy is the major producer of pasta, and the dish is supposed to have originated from there. Around 4 billion plus pounds of pasta are consumed in the United States on an annual basis.