One of the best known Italian soups is Pasta e Fagioli, which translates into pasta and beans. Pasta e Fagioli is an easy to make dish with little prep time that is both delicious and healthy.
2 TBS. olive oil
1 onion, diced
3 cloves garlic, minced
3 c. water
2 cans diced tomatoes (preferably Italian flavor with basil, garlic & oregano)
3 c. chicken or vegetable broth
8 oz. dry whole wheat rotini pasta
1 tsp. Italian seasoning
1 bunch fresh kale, washed, tough stems cut off, and cut into 1 inch pieces
2 cans navy beans, or 1 can navy bean, 1 can kidney bean
1 can green beans (this would be fabulous with fresh green beans, but I didn't have any)
1 large zucchini, diced
1 TBS. tomato paste
1/2 tsp. salt
1/4 tsp. pepper
Grated Parmesan (optional, for topping)
Saute onions in olive oil @ med-high heat for about 5 minutes. Add garlic. Cook 1 min. Stir in tomatoes, broth and water. Bring to boil. Add pasta and Italian seasoning. Cook, stirring frequently, for 5 minutes. Stir in kale and zucchini, cook 5 minutes more. Reduce heat to medium. Stir in beans, green beans, tomato paste and salt & pepper. Heat through. Ladle into bowls and garnish with parmesan.
Freezes beautifully in airtight container, up to 3 months.