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

• Kidney beans

  All types, mature seeds, canned

  1 ½ cup or 384g

• Tomato sauce

  No salt added

  1 ¾ cup or 429g

• Celery

  Raw

  1 stalk, medium or 40g

• Carrots

  Raw

  1 medium or 61g

• Chicken broth

  Soup, canned, less/reduced sodium

  3 ⅓ cup or 800g

• Basil

  Fresh

  1 tbsp, chopped or 3g

• Bay leaf

  Dried

  1 leaf or 0.2g

• 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

• Whole wheat pasta

  Dry

  6 oz or 170g

Directions

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic; cook, stirring, until softened and fragrant, about 3 to 4 minutes.
2. Blend the kidney beans with 1 cup of the water until mostly smooth.
3. Pour the blended beans into the pot. Stir in the tomato sauce, celery, carrot, chicken broth, basil, bay leaf, parsley, oregano, salt, pepper, and the remaining 1 cup water. Bring to a gentle boil, then reduce to a simmer and cook, stirring occasionally, for about 20 minutes.
4. Add the pasta and cook uncovered, stirring occasionally, until al dente according to package directions.
5. Taste and adjust salt and pepper as needed. Ladle into bowls and serve hot.