Friday, August 15, 2008
Pasta e Fagioli
Do you need a simple meal that is made with ingredients you probably already have in your pantry? This is one of my favorite soups--Pasta e Fagioli. There are many recipes for this particular Italian soup, but I have taken what I like and simplified it so that I can make it in a hurry. Enjoy!
1 T olive oil
1 onion, chopped
2 slices bacon, cut into 1/2 inch strips
2 cloves garlic, minced
1 large carrot, diced (the smaller the cut, the quicker it will cook)
2 heaping tablespoons of sun dried tomato pesto (I use the one that Classico makes)
4 c. chicken stock
2 cans kidney beans (I use one can of red kidneys and one of cannellini beans)
1 cup short-cut pasta (I use Barilla Plus elbows)
In a large pot (whatever you use to make soup), cook the onion in the olive oil until it becomes translucent. Add the bacon and the carrot. Cook until the bacon is cooked and the carrots are becoming tender. Add the garlic and cook until it begins to soften. Add the pesto and stir to combine.
Add the chicken stock and beans. Bring the soup to a boil. Add the pasta, and lower the temperature. Cook for about 10 more minutes, until the pasta is tender. Taste, and season if necessary. (Makes at least 4 servings)
That's it! An incredibly filling meal that only takes a few dollars and a few minutes. Enjoy!
Would you like to see more frugal tips? Check out Frugal Friday on Biblical Womanhood!