Wednesday, October 20, 2010

Veggie Pasta Fagioli

Day 3 of the 30 Day Tasty Vegetable Challenge

Today's recipe is courtesy of Dawn Billesbach of Menu For the Week. I love Dawn's recipes because they are easy to prepare and taste delicious. I haven't tried this one yet, but I love beans with pasta so I'm sure my family will be eating this one soon.

Veggie Pasta Fagioli

Active Prep Time: 30 minutes Simmer Time: 1 hour

This is so hardy and just delicious. The prep time comes just from chopping veggies, but you can cut that down with a food processor.

2 tablespoons olive oil

3 cloves garlic - minced

1 onion - chopped

2 stalks celery - chopped

2 carrots sliced

8 cups vegetable broth

1 can red kidney beans - drained

1 can white kidney beans (cannellini beans) - drained

1 cup small pasta - I used mini bow ties, but anything will work

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper - to taste

1 tablespoon dried basil

1) In a large pot, heat olive oil. Add vegetables and cook for 5 minutes on low heat.

2) Add remaining ingredients, except pasta. Cover and simmer for 1 hour. 20 minutes prior to serving, remove lid, add pasta and bring to boil. Return to low heat, cover and continue simmering until pasta is tender.

Makes 8 servings

No comments:

Post a Comment

Please be sure to include your email address or email me at if you'd like to be considered for any giveaways.