Description
Traditional pasta e fagioli gets a nutrient upgrade with the addition of greens and nutritional yeast powder.
Ingredients
Scale
- 2 tablespoons olive oil
- 1/2 onion, chopped
- 3 garlic cloves, minced
- Leaves from 2 sprigs of rosemary, minced
- 1/4 teaspoon red pepper flakes, optional
- 2 (15.5 ounces) no-salt added canned beans (like kidney, cannellini, pinto) drained and rinsed
- 2 cups low-sodium tomato soup (I use Trader Joe’s)
- 4 cups low-sodium vegetable broth
- 8 ounces uncooked short pasta (like ditalini, tubetti or elbows) – preferable whole grain
- 3 cups arugula, spinach or baby kale
- 6 tablespoons nutritional yeast powder
Instructions
- In a large stock pot, add oil and heat over medium heat. Add onion and saute for 5 minutes, stirring often. Add garlic, rosemary and red pepper flakes, saute another 2 minutes, stirring often.
- Add in beans, tomato soup and broth. Simmer for about 10 minutes.
- Pour 2 cups of bean broth into a blender. Puree and add back to pot (this is to thicken the soup.)
- Bring to a boil. Add in pasta and lower to a simmer. Cook pasta according to package directions or until cooked through. (NOTE: stir every few minutes so pasta doesn’t stick to the pot. Also you may need to add a few more minutes to recommended cooking time as pasta is cooking with other ingredients.)
- Remove from heat and stir in greens. Let sit for 5 minutes.
- Ladle into serving bowls and sprinkle 1 tablespoon nutritional yeast powder per bowl (makes approximately six servings.)