This Pasta Fagioli with Greens is a comforting, stick-to-your-ribs soup that’s satisfying and full of flavor!
Thank you to Nature’s Greens® for sponsoring this post! As always, all opinions expressed are 100% my own.
When the cold weather rolls around, I start craving comfort food. Even here in South Florida, the temperature’s been dropping pretty low lately- I actually had to pull out my winter boots last week! For me, the ultimate comfort food is a piping hot bowl of soup. Spending a lazy Sunday afternoon with my family, cozy and warm indoors while a big pot of hearty soup simmers away on the stove- that’s my happy place!
Pasta fagioli is a classic Italian soup. Meaning “pasta and beans,” it’s a rustic dish with humble peasant origins made with inexpensive ingredients. It’s a comforting, stick-to-your-ribs dish that’s satisfying and full of flavor.
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Made by simmering ditalini pasta and cannellini beans with fresh herbs in a tomato-based broth, it’s a hearty vegetarian dish that the whole family will love. I like to add a secret ingredient to my version- Nature’s Greens® turnip or mustard greens. Nature’s Greens® are fresh, easy-to-prepare, tender greens that are pre-washed and ready to cook. The greens add depth and heartiness to this vegetarian soup as well as a boost of nutrition. Plus the slightly spicy flavor of the greens works really well with the rich, creamy beans and tomato-infused broth.
Incorporating a wide variety of vegetables and fruits including leafy greens into your diet can help boost your intake of fiber, vitamins, minerals and antioxidants. It can also lower your risk of chronic diseases like heart disease, stroke and some cancers as well as promote a healthy immune system. Yet unfortunately, most of us don’t eat the recommended amount of fruits and vegetables. Nature’s Greens® makes it really convenient for you to add more vegetables to your meals. Try them in pastas, salads, soups, and even smoothies- the possibilities are endless!
Nature’s Greens® products, which include kale, collard, mustard and turnip greens, are wholesome, preservative-free, and ready to use when you are. Plus they’re packed with nutrients. One 2-cup serving of turnip greens provides 200% of your daily vitamin A, 90% of your daily vitamin C, and 270% of your daily vitamin K needs! It’s also an excellent source of folate and a good source of calcium and vitamin B6.
So what are some simple ways that you can incorporate more greens into your diet? Here are a few ideas to get you started:
- Stir fry– Make an Asian stir-fry dish with chicken, shrimp or tofu and stir in some greens at the end. Cook them for just a few minutes so that they still have a bite.
- Pasta– Stir chopped greens into your favorite pasta sauce for a quick boost of nutrients. Or try making a stuffed pasta dish (like stuffed shells) and add cooked greens to the cheese filling.
- Pizza– Have a pizza night and let the whole family add their own toppings. Include plenty of veggies including leafy greens sautéed with garlic.
- Tacos– Try vegetarian tacos for Taco Tuesday. Make a filling with sautéed greens and sweet potatoes. Set up a toppings bar with your favorite toppings like guacamole, salsa, and cheese.
- Smoothies– Blend greens with fresh berries and almond milk for a quick and easy green smoothie.
- Salads– Try mixing up your salad greens and use kale or turnip greens instead of lettuce.
- Soups– Soups like my Pasta Fagioli are a great way to eat more greens. Stir them into the soup right at the end and simmer for a few minutes until wilted.
To learn more about WP Rawl’s Nature’s Greens® product line, visit their website HERE. Or check out their Facebook page HERE.
A classic Italian soup, pasta fagioli is a comforting, stick-to-your-ribs dish that’s satisfying and full of flavor.
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 carrots, peeled and chopped
- 2 stalks celery, chopped
- 3 cloves garlic, finely chopped
- 1 ½ teaspoons chopped fresh rosemary (or ½ teaspoon dried)
- 1 bay leaf
- 1 can (14.5 oz) crushed tomatoes
- 2 quarts low-sodium vegetable broth
- 2 cans (15.5 oz) low-sodium cannellini beans, drained and rinsed
- 1 ½ cups ditalini pasta or other small pasta
- 5 ounces Nature’s Greens® Turnip Greens or Mustard Greens
- 2 tablespoons grated Parmigiano-Reggiano cheese plus extra for garnish (can substitute nutritional yeast if vegan)
- Salt and pepper to taste
- Heat the oil in a large Dutch oven or other heavy-bottomed pot over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until softened, 5–6 minutes. Add the garlic, rosemary, and bay leaf and cook another minute until fragrant. Add the crushed tomatoes and vegetable broth and raise the heat to bring it to a simmer.
Place about a quarter cup of beans in a bowl and add a little bit of the cooking liquid. Mash them together to form a paste and add it to the pot along with the rest of the whole beans. Cover the pot and simmer the soup for 20 minutes. Add the pasta and simmer another 10 minutes, uncovered. Stir in the greens and cook another 5 minutes until wilted. Stir in the cheese.
- Taste the soup and season with a pinch of salt and pepper to taste. Ladle the soup into bowls and top with extra grated cheese, if desired. Soup will thicken as it stands.
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Looking for some more soup recipes? Check out these recipes from the blog:
Immunity-Boosting Carrot Turmeric Soup
Lentil Soup with Sausage and Greens
I’ve never had Pasta e Fagioli since it’s always served with parmesan on it in restaurants. But it really does sound delicious and worth making at home!
This is perfect comfort food to warm up with on a cold night! Looks so flavorful and satisfying for dinner!