Pasta Fagioli
Recipe Type: Dinner
Author:
Prep time:
Cook time:
Total time:
Serves: 8
I love this recipe because it’s hearty and uses only one pan!
Ingredients
- 2 Tablespoons low sodium chicken broth
- 1 onion, diced
- 3 cloves garlic, chopped
- 1 can (14.5 ounces) italian style diced tomatoes
- 2 cans (14.5 ounces each) or 1 carton reduced sodium chicken broth
- 3 cups water
- 8 ounces (2 cups) small, whole wheat pasta shells
- 1 teaspoon Italian seasoning
- 1 bunch fresh kale (discard stems, cut into 1 inch pieces, washed)
- 2 cans small white beans, drained and rinsed
- 2 tablespoons tomato paste
- 1/2 teaspoon sea salt (optional)
- 1/4 teaspoon pepper
- Grated Parmesan for serving
Instructions
- ) Heat 2 tablespoons of chicken stock in a large pot over medium heat. Add onion and cook 5 minutes, stirring occasionally. Add garlic; cook 1 minute.
- ) Stir in tomatoes, broth and 3 cups of water. Bring to a simmer over high heat. Add pasta and
- Italian seasoning. Cook, stirring, 5 minutes.
- ) Stir in kale; cook 5 minutes more. Reduce heat to medium and stir in beans, tomato paste,
- salt and pepper. Heat through.
- ) Ladle into bowls; garnish with Parmesan. Mangia!