Pasta e Fagioli Soup
Yields
4 ServingsPrep Time
5 minutesCook Time
30 MinutesTotal Time
35 MinutesIngredients
- 1 tbsp olive oil
- 6 cup chicken broth low-sodium
- 15 oz can plum tomatoes no-salt-added, chopped
- 28 oz can cannellini beans, drained and rinsed
- 2 tbsp tomato paste no-salt
- 1 tbsp Dash™ Salt-Free Tomato Basil Garlic Seasoning Blend
- 1 tbsp Dash™ Salt-Free Garlic & Herb Seasoning Blend
- 1 cup small elbow pasta, raw
- 1/4 cup Parmesan cheese grated
This hearty fiber-rich soup with cannellini beans is lower in sodium, fat and calories than any restaurant version because it’s made with convenient no-salt-added canned tomatoes. Make it at home with Dash™ for a healthy meal.
Directions
- In a heavy saucepan, heat the olive oil over medium-high heat.
- Add the chicken broth, chopped tomatoes, cannellini beans, tomato paste, Dash™ Salt-Free Tomato Basil Garlic Seasoning, and Dash™ Salt-Free Garlic & Herb Seasoning to the saucepan. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to a simmer. Cook for about 10 minutes to allow the flavors to meld.
- Stir in the uncooked elbow pasta and continue to cook for another 10 to 15 minutes, or until the pasta is tender.
- adle the soup into bowls and garnish with grated Parmesan cheese.
Tips
- Chef’s Tip -To prevent the pasta from becoming too soft, cook it separately and add it to the soup just before serving. This way, the pasta retains its texture and doesn’t absorb too much broth, keeping your soup hearty and well-balanced.
