Pasta Fagioli

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  ½ medium or 55g

• Garlic

  Raw

  3 cloves, minced or 9g

• Beans

  Kidney, mature seeds, sprouted, raw

  1 ½ cup or 276g

• Tomato sauce

  Canned, with tomato tidbits

  1 can, 15 oz (303 x 406) or 425g

• Celery

  Raw

  1 stalk, medium or 40g

• Carrots

  Raw

  1 medium or 61g

• Chicken broth

  Soup, canned, ready-to-serve

  3 ⅓ cup or 800g

• Basil

  Fresh

  1 tbsp, chopped or 3g

• Bay leaf

  Spices

  1 tsp, crumbled or 0.6g

• Parsley

  Raw

  1 tbsp or 4g

• Oregano

  Spices, dried

  1 tsp, leaves or 1g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Water

  Plain, clean water

  2 cup or 473g

• Pasta

  Corn, dry

  6 oz or 170g

Directions

1. In a deep pot, sauté onion and garlic in olive oil over medium heat.
2. Blend the can of beans with one can water in electric blender until almost smooth.
3. Add blended beans to pan then add the can of tomato sauce, celery, carrots, chicken broth, basil, bay leaf, parsley, oregano, salt and pepper. Add 1 cup water and bring to slow boil. Let simmer for 20 minutes stirring occasionally. Add pasta and cook uncovered until pasta is al dente, according to pasta directions.
4. Ladle soup into bowls and enjoy!
5. Recipe inspired by: http://www.skinnytaste.com/2008/12/pasta-fagioli-64-pts.html