Pasta e fagioli, warmed and finished
This jar is half the work already done. Heat it gently with fresh garlic and a knob of butter, stir in a handful of parmesan, and you have a bowl of soup that tastes like you spent an hour at the stove.
About 300 calories a serving, 10 g protein, 40 g carbohydrate, 10 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
From your shelf
- 1 jar [16 oz] Pasta & fagioli Italian style slow simmered soup, Rao's
Staples
- 2 cloves garlic
- 1 tablespoon butter
- 3 tablespoons [25 g] parmesan cheese
- to taste black pepper
- Mince 2 cloves garlic. Warm 1 tablespoon butter in a medium pot over medium heat until it foams, then add the garlic and cook for one minute until fragrant.
- Pour the entire jar of pasta e fagioli into the pot and stir well. Bring to a simmer over medium heat, stirring occasionally so nothing sticks to the bottom, until it steams gently around the edges and smells bright, about 8 minutes.
- Remove from heat and stir in 3 tablespoons parmesan cheese until melted. Taste and grind in black pepper to your liking, adjusting salt if needed.
Note Swap butter for olive oil if you prefer. Leftovers keep refrigerated for four days. Serve with crusty bread for wiping the bowl and a green salad alongside.
On the label
WATER, ITALIAN WHOLE PEELED TOMATOES (TOMATOES, TOMATO JUICE), NAVY BEANS, DARK RED KIDNEY BEANS, ENRICHED DITALINI PASTA (DURUM SEMOLINA [WHEAT], EGG WHITE, NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), CARROTS, CELERY, CORN STARCH, EXTRA VIRGIN OLIVE OIL, ONIONS, SEA SALT, PARMESAN CHEESE (MILK, CHEESE CULTURE, SALT, ENZYMES), GARLIC, BEEF EXTRACT, BASIL, BLACK PEPPER.
Rao's, canned soup, serving 454 GRM, package 16 oz/1 lbs/454 g. Ingredients as printed on the label.
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Cooks as pasta, canned soup. Half of it left? Use up the pasta.