PASTA E FAGIOLI
2 15-ounce cans cannelli beans, low sodium, drained, rinsed
1 onion, chopped
2 cloves garlic, chopped
2 Tablespoons fresh rosemary, chopped
2 stalks celery, finely chopped
2 large carrots, peeled and grated
4 leaves fresh sage
3 strips turkey bacon, diced
4 cups chicken broth, low sodium
1 cup small pasta (go traditional with ditalini, or try orecchiete or orzo)
Optional: Add a couple handfuls of fresh greens ~ kale, bok choy, escarole Garnish options: freshly ground pepper, red pepper flakes, freshly grated Parmesan cheese, parsley, tarragon
Place large soup pot over medium heat. Add turkey bacon and cook until crisp, about 3–4 minutes. Add all of the vegetables and herbs. Cook until softened, stirring frequently. Add beans and broth. Bring to a boil and add pasta (plus greens, if adding!). Reduce heat to medium and continue cooking another 8–10 minutes, stirring occasionally. Note: This will be a thicker soup, so add more broth if desired. Pour into 6 serving bowls and top with desired garnishes — suggest at least a few for tasty, zingy flavor — and serve. 😋
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THE REBELLIOUS RD
As a longtime promoter of healthy cooking and eating, Amy's focus is on plant-based eating, with a rebellious twist - that she and no one, needs to be perfect.