Wow January flew by! I’m finishing up my month of soup recipes with my twist on the hearty, healthy Italian soup classic-Pasta e Fagioli. Tina and I are linking up to bring you the best Meatless Monday recipes out there this week. We hope you will join us with your own recipes and check out all of the great recipes below.
This hearty, filling soup is sure to please even the meat eaters in your house. I like to use V-8 juice instead of vegetable broth to give it a little more flavor and up the nutrients a bit more. Vegetable stocks tend to be very high in sodium as well and I find V-8 to be a healthier choice. Bonus it’s “soup”er easy to make.
- 32 oz V-8 juice
- 1 28 oz can diced tomatoes
- 2 cups butternut squash cubed
- 15 oz can Canneli beans-rinsed
- 2 Cups carrots diced
- ½ lb fresh green beans cut into bite size pieces
- 1 onion diced
- 1 C ditalini pasta-cooked according to package and set aside
- 1 tsp garlic powder, rosemary, thyme, red pepper, basil & oregano
- salt & pepper to taste
- Cook ditalini in small sauce pan and set aside
- Using a large stock pot add all ingredients-except ditalini and canneli beans
- Bring to a boil, reduce heat and simmer at least 1 hour
- Add beans and pasta just before serving
- Garnish with parm cheese and basil
- Serve with a crusty bread
Makes 6 generous servings. Pair with a crusty bread for a filling lunch or dinner jam packed with vitamins and nutrients. Chefs note: I prefer to store the ditalini separately from the left over soup so that is does not soak up all of the liquid.
I’ve been keeping warm eating soups all month. What foods are you craving this winter?
My February Focus is chilis, stews and hearty meals made healthier-join us!