Are you busy during the week? And the weekends too? I think we’re all in the same boat these days. I’m taking morning and afternoon classes now. I find myself rushing home after my chemistry class for a quick lunch and snacking on whatever I can find before turning around again to head back to my afternoon math class. (Since when did I become a math and science nerd? I guess it was hiding there all along!)
If I don’t make enough dinner the night before then I usually don’t have much of a real lunch the next day. This is a problem. I need to eat balanced meals or everything goes out of whack and I end up eating junk.
Want to know my lifesaver? Soup. Soup. Soup. Soup.
I’ve been making this Spinach and Lentil Soup a lot the past few weeks. I’ve made it so much that even I’m starting to tire of it a bit. (Oh but it’s so good!) So I decided it was time to expand my soup repertoire with some easy and protein-rich beany soups.
How could I have missed making zuppa di pasta e fagioli for this site up until now? Pasta and Bean Soup! Pasta Fazool!
This is a traditional and very typical meatless Italian meal. Pasta e fagioli literally means ‘pasta and beans’. And it’s really just that simple and straight-forward.
My only lament about this soup? It’s rather monochromatic, isn’t it?
- 2 tablespoons olive oil
- 1 onion, diced
- 2 ribs celery, diced
- 1 carrot, peeled and diced
- 2 cloves garlic, minced
- 2 cans (19 oz. each) white kidney (cannellini) beans, drained and rinsed
- 4 cups vegetable broth
- 1 cup crushed tomatoes or diced tomatoes with juice
- 2 cups water, or more if needed
- 1 teaspoon dried thyme
- 2 bay leaves
- salt and pepper
- 2 cups small-shaped gluten-free pasta, such as baby shells
- Heat olive oil in a large soup pot over medium heat.
- Add onion, celery, carrot and garlic. Saute for 5 minutes until celery and onion begin to soften slightly.
- Add beans, broth, and tomatoes.
- Add water, starting with just 2 cups.
- Add dried thyme and bay leaves. Season with salt and pepper.
- Bring to a boil over medium-high heat.
- Add gluten-free pasta. Reduce heat to low, cover and let simmer for about 10 minutes. Add more water if necessary.
- Serve hot with fresh baked gluten-free bread.