Recipe
Chicken Pasta e Fagioli Soup
Prep Time: 10 min
Cook Time: 1 hr
Serves: 10
This spin on the traditional Italian dish is filling, flavourful, and very affordable to make. Packed with vegetables this is a delicious, healthy choice to feed your family.
Contributed By: Developed for CFC by Nancy Guppy, RD, MHSc
Ingredients
1 lb (0.5 kg)
lean ground chicken
1 tbsp (15 mL)
olive oil
3
carrots, diced
2
celery, diced
1 cup (250 mL)
onions, diced
2
cloves garlic, minced
1
can (796 ml) crushed tomatoes
6 cups (1.5 L)
low-sodium chicken broth
1/2 tsp (2.5 mL)
black pepper, ground
1 tbsp (15 mL)
Italian seasoning
1
can (540 ml) canned kidney beans, not rinsed
1 cup (250 mL)
ditalini pasta, small tubes
1/3 cup (75 mL)
Parmesan cheese, grated
Instructions
1
Heat olive oil in a soup pot over medium heat. Add diced carrots, celery and onions, Sauté a few minutes until softened. Add minced garlic and ground chicken and sauté another 10 minutes or until chicken is cooked through. Use the back of a spoon to break up ground chicken into smaller pieces as it cooks.
2
In a pot, stir in crushed tomatoes, chicken broth, black pepper and Italian seasoning. Cover and simmer over low heat for 30 minutes.
3
Add ditalini pasta and cook for 8 minutes or until pasta is al dente.
4
Add canned beans with liquid and parmesan cheese and turn off. Let sit 5 minutes.
5
To serve, ladle into soup bowls and sprinkle with additional parmesan cheese.