PASTA AND BEAN SOUP (PASTA FAGIOLI)
A friend asked for help in making a homemade soup. Due to pain issues, it had to be quick and easy. She really enjoyed this soup and felt she could easily make it herself. I was inspired by this recipe from EatingWell Magazine though had to make changes to make it healthier. Next time, my friend will add more pasta to suit her tastes. That's what great about homemade soups...they are so easy to adapt to what you and your family prefer.
You can find the recipe at “Eating Well”: Pasta & Bean Soup.
Beans are the cornerstone of every diet in the “Blue Zones” (longest living people on the planet). Here is a brief article about beans from the Blue Zones web page: The World’s #1 Longevity Food
Click on the link to learn how to say "pasta fagioli.”
What I did differently:
-Used boxed vegetable broth instead of chicken broth, 56 oz
-Used 1 TBSP of jarred minced garlic instead of fresh
-Instead of fresh rosemary used 1 TBSP dried
-Used brown rice pasta
-Did not remove the garlic/rosemary
-Since my friend likes spinach, I added twice the amount
-Did not use oil and did not top with cheese
-Added fresh ground pepper to taste
