Pasta e fagioli is a classic Italian soup that translates to pasta and beans. This version of the recipe is a quick recipe that uses the pantry and freezer, so there is no prep time at all.
Keep a few bags of frozen vegetables in the freezer when fresh vegetables are scarce or there is no time to chop or peel them. Both frozen and canned vegetables have flavor and nutritional value because they are often packaged when they are extra fresh.
INGREDIENTS
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5 cups (1,000 mg) low-salt vegetable broth or chicken broth
50 g canned rinsed beans with low salt content
50 gr box of unsalted diced tomato with juice
700 gr of frozen Mediterranean vegetable mixture
200 g pasta pasta, preferably whole grain
parsley and parmesan cheese for garnish
PREPARATION
Bring all the ingredients, except the pasta, to a slow boil. Stir to combine evenly and cook for about 20 minutes. Stir in the pasta and cook for another 5-6 minutes or until the desired consistency is reached. Garnish with parsley and grated Parmesan cheese, if desired.
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