Pasta Fagioli by Publix Source: Publix Supermarket Course: Soups/Stews Cuisine: Italian Food Group: Legumes Serves: 6 |
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Ingredients
| 3 ounce salt pork, sliced |
| 1 tablespoon(s) olive oil |
| 1 tablespoon(s) roasted garlic (comes in a small jar) or use fresh garlic |
| 10 ounce bag frozen seasoning blend (diced onions, bell peppers, celery) |
| 1 teaspoon(s) Italian seasoning |
| 1/4 teaspoon(s) cracked black pepper |
| 32 ounce box reduced-sodium chicken broth |
| 2 can(s) 16 oz each great Northern beans (undrained) |
| 1/4 cup(s) sun-dried tomato pesto (I always use more) |
| 1 cup(s) ditalini pasta (I use 3/4 cup so the soup is not so thick) |
Instructions
1. Cut salt pork into small pieces. Preheat large saucepan on medium-high 2–3 minutes. Place olive oil in pan; swirl to coat. Add salt pork; cook 2 minutes, stirring often, or until salt pork begins to melt.
2. Stir in garlic and seasoning blend; cook 4 minutes, stirring often, or until browned.
3. Stir in remaining ingredients (except pasta); cover and bring to boil.
4. Stir in pasta; cover and return to boil. Remove lid; reduce heat to medium and simmer 8–10 minutes or until pasta is tender. Serve.
CALORIES (per 1/6 recipe) 370kcal; FAT 16g; CHOL 15mg; SODIUM 860mg; CARB 41g; FIBER 9g; PROTEIN 14g; VIT A 40%; VIT C 4%; CALC 6%; IRON 15% |
Notes:Very easy and fast soup to make and very, very good! |