In the winter months, there is always a need for great soup recipes. When the chill becomes too much, consider packing this vegetarian pasta e fagioli. The beans and noodles give it a great heft while still keeping it light and lunch-appropriate. br
Ingredients
1 Tbsp. olive oil
1 onion, diced
2 cloves garlic, minced
1 stalk celery, diced
1 carrot, peeled and diced
1 Tbsp. dried basil
1/2 Tbsp. dried rosemary
1 1/2 cups chopped whole tomatoes with juice
3 cups vegetable stock
1 can white beans
1 cup Ditalini pasta
salt and pepper to taste
Directions
Heat olive oil in a large pot over medium high heat. Stir in the onion and cook two minutes. Add in basil and rosemary and toss to coat. Stir in garlic, celery and carrots and cook for three minutes. Stir in the tomatoes and stock and ing the mixture to a boil. Reduce heat, cover and simmer for 30 minutes. Stir in Ditalini and simmer for 6 to 8 minutes until pasta is tender. Season with salt and pepper.
To pack, place the soup in a heavy-duty container with a sturdy lid. Bring some crusty ead on the side for dipping.
Serves 4
--Kim Cooper--
