Loading...

Quick Pasta E Fagiole

This is a chop-chop version of the Pasta E Fagiole in Clean Comfort. It doesn’t have as many ingredients, but it’s still thick, delicious, and comforting. I invented this version one morning when trying to get five things at once accomplished, including making a pot of soup for a friend who was under the weather. Thank God for canned beans! I pulled it off, and in the process, discovered yet another fabulous soup recipe. Gluten-Free soup pasta works perfectly here, but you can also substitute quinoa or brown rice.



Quick Pasta E Fagiole
Print Recipe
    Servings Prep Time
    6 people 15 minutes
    Cook Time
    10 minutes
    Servings Prep Time
    6 people 15 minutes
    Cook Time
    10 minutes
    Quick Pasta E Fagiole
    Print Recipe
      Servings Prep Time
      6 people 15 minutes
      Cook Time
      10 minutes
      Servings Prep Time
      6 people 15 minutes
      Cook Time
      10 minutes
      Ingredients
      • 3 cans lentils I used 2 cans of black beans and 1 can of pinto beans
      • 2 medium sized onions peeled and chopped
      • 4-6 cloves garlic peeled and chopped
      • 2 cups chicken or vegetable stock
      • 1 cup gluten-free so up pasta, such as Agnelli quinoa or brown rice may be substituted
      • 2 cups water
      • 1 tablespoon zataar a sumac-based Middle Eastern spice
      • 1 teaspoon cayenne pepper
      • 1/2 teaspoon salt
      • 1 teaspoon black pepper
      • 2 teaspoons dried oregano or 1 tablespoon of fresh chopped
      • 2 tablespoons extra virgin olive oil
      Servings: people
      Instructions
      1. Pour light olive oil into a medium skillet, so it’s about an eighth-inch deep. Place skilled over medium high heat for 30 seconds. When oil is heated, add chopped onions and garlic. Sautee, stirring often, until they just begin to caramelize. For the most part, they should be glassine, not brown. Set aside.
      2. In a medium-sized saucepan, heat the two cups of water to boiling. Add a splash of light olive oil and the soup pasta and reduce heat so pasta is at a low boil. Cook for 8 minutes, stirring occasionally so pasta doesn’t stick together. When pasta is cooked, set aside.
      3. Pour 1 can of pinto beans and 1 can of black beans into a stock pot (do not drain beans). Pour the third can of beans, undrained, into a Vitamix of blender. Add half the onion mixture and pulse with beans until smooth.
      4. Pour the pureed bean mixture into the stock pot. Turn heat on medium-low. Add the remaining onions, cooked soup pasta, stock, and all of the spices. Simmer uncovered for 10 minutes, stirring occasionally. When soup is hot, turn heat of and swirl in the extra virgin olive oil as a finish. Serve immediately.
      Recipe Notes

      Better than Alphabet Soup...

      Better than Alphabet Soup...

       

       

      ....Because it's Clean and it's Comforting

      ....Because it's Clean and it's Comforting

      Share this Recipe

      You might also like

      Comments (2)

      • Dory Morris 5 years ago Reply

        Looks delicious and the timing is perfect considering the BIG CHILL that’s heading our way this weekend! Stay warm, everyone!

        Stacey Morris 5 years ago Reply

        Great – this is SO comforting in the winter! XO

      Leave a Reply

      This one is for Great Lakes Collagen: