Pasta e Fagioli Soup
Try this Pasta e Fagioli Soup soon, which means pasta and beans, especially if you have not had it before. The traditional soup is made of beans and pasta, and is historically made without meat. Today, of course, you can add meat if you like, and this particular twist on the original version does just that. Depending on which version you use, this soup can be made with the beans ground in to a paste so that the soup becomes as rich and thick as a stew. But that method is up to you.
This recipe is a great combination of beans, meat and loads of veggies and Italian spicing. So you know this will be a delicious and rich soup. Serve it with thick Italian bread, and that will probably be enough to make a big meal. This recipe leans heavily on garlic, one of the most nutritious foods you could eat or cook with. Garlic is a member of the Allium family, which also includes leeks, shallots and onions. Its cardio protective benefits are improved if you do not immediately heat or add vinegar (lemon) to garlic when it is first cut, but leave it for a moment so the alliinase begins to work. Garlic may also influence the development of fat cells in the body, although research in this area is still in the early stages of development.
This dish also includes celery and carrots, two great vegetables that provide great flavor. Celery is also a good source of fiber, in addition to often being used as a substitute for salt, so add lots to the dish. This is a great recipe, loaded with sausage and beans and that will fill your family on cold winter days. Enjoy it soon.
Find out how to make this recipe and many others at the website, The Cookin' Chicks, by following the link below.
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