Soup, {as the main dish}, are a staple in our household. They aren’t necessarily the easiest to prepare most of the time, but you sure can cram in a whole lot of healthy ingredients into one bowl! That’s why I love them. My husbands favorite soup is the Pasta Fagioli from Olive Garden. So when he requested soup, I went on a mission to make a healthy meatless option that he would love! My favorite is minestrone… so this recipe is a mixed version of the two! Not only is it easy, it is soooo good for you! Double to recipe and store it in the freezer, you will love it I promise.
Ingredients:
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, finely chopped
- 2 cloves garlic, minced
- 15 oz. can chopped tomatoes
- 1 tablespoon chopped fresh sage
- pinch of red pepper flakes
- salt and freshly ground black pepper
- 4 cups (32oz.) vegetable stock
- 1 15oz. can cannellini beans or kidney beans, drained and rinsed
- 2 cups small dried pasta
- handful of chopped kale
- fresh Italian parsley, finely chopped (for garnish)
Get Soup Makin’.
In a soup pot over medium low heat, warm the olive oil and saute garlic and onions until softened. Add the tomatoes, sage, red pepper flakes and salt & pepper to taste, simmer for 20 minutes. Add the beans and stock and simmer for another 30 minutes.
While the soup is finishing up, cook pasta al dente. When the soup is done simmering stir in chopped Kale. Serve up the soup. Add a small scoop of pasta to each bowl of soup to prevent the pasta from getting soggy. Top with fresh chopped Parsley and if you’re not Vegan than fresh parmesan cheese as well!
Enjoy with cheesy bread like I did! Mmmm. Good.
{Recipe adapted from Shutterbean}