Originally published in the Today’s Parent January/February 2019 issue. Photo by Erik Putz.
Pasta e fagioli
By Chatelaine59
PREP TIME
15 min
TOTAL TIME
30 min
Makes
4 to 6 servings
* PLUS 20 min to reheat from frozen
Photo: Erik Putz
Baby napping? Before you crash on the couch, whip up this easy Italian classic and pop it in the freezer so you're prepared for that next sleep regression.
Ingredients
- 1 tbsp olive oil
- 3 celery stalk , Chopped
- 2 carrots , Peeled and diced
- 1 small red onion , Finely chopped
- 1/4 cup tomato paste
- 4 cups water
- 2 cups diced ham steak
- 900 ml carton chicken broth
- 1 tsp dried rosemary
- 540 ml can no-salt-added red kidney beans , drained and rinsed
- 1 cup star or Ditali pasta
Garnish
- 1/3 cup grated Parmesan cheese
- 2 tbsp finely chopped parsley
Instructions
- Heat oil in a large pot over medium. Add celery, carrots and onion. Cook until onion is soft, about 3 min. Stir in tomato paste and cook, 2 min. Add water, broth, ham, salt and rosemary. Bring to a boil. Reduce heat to medium-low and simmer, covered, 5 min.
- Remove from heat. Uncover and let cool. Stir in beans and uncooked pasta.
- To freeze: Ladle soup into freezer bags. Let out all the air. Label and date, then lay bags flat to freeze for up to 3 months.
- To reheat: Defrost frozen soup in a sink of warm water. Reheat over medium-high, stirring often, until it boils for at least 2 min. Ladle into bowls and top with Parmesan and parsley.
Nutrition (per serving)
- Calories
- 320,
- Protein
- 23 g,
- Carbohydrates
- 43 g,
- Fat
- 6 g,
- Fibre
- 10 g,
- Sodium
- 1663 mg.
