Pasta Fagioli

About the Recipe

Ingredients

Makes 8 Servings

4 c (950 mL) low-sodium vegetable broth
1 small onion, chopped
6 cloves garlic, minced
2 15-oz (425 g) cans great northern or 2 c (786 g) white beans; if canned, drained and rinsed
1 6-oz (170 g) can or 12 tbsp (192 g) tomato paste
1 28-oz (794 g) can low-sodium or 3 c (726 g) crushed tomatoes
16 oz (454 g) dry farfalle pasta
1/8 tsp (0.6 mL), or to taste ground black pepper
2 tbsp (30 mL) or 1/2 bunch fresh chopped basil

Directions

1. Heat 2 tbsp (30 mL) of the vegetable broth in a large pot. Saute the onion and garlic for 7 minutes.

   
   
   

2. Add to the pot the remaining broth and the beans, tomato paste, and crushed tomatoes, along with their liquid. Heat on high until the soup boils.

   
   
   

3. Add the pasta, cover, and cook on medium heat until the pasta is al dente (about 14 minutes). Stir the pasta occasionally while cooking.

   
   
   

4. Season with black pepper to taste. Add about 2 tbsp (30 mL) fresh basil during the last 3 minutes of cooking.

   
   
   

Nutrition Facts