Put a seasonal spin on classic Pasta Fagioli with the help of fresh summer vegetables!
You know those foods you could just eat all year long? Soup is definitely on that list for me!
Even though the temperatures are soaring high, going to work feels like stepping outside on a frigid mid-February day. It seems to be a common complaint among many of my friends who work in offices, too! Since I can’t do anything about the air conditioner being on full blast, I’m mostly keeping warm by sipping on hot beverages and getting bundled up in my jacket and scarves with a thick shawl draped over my lap. It’s no surprise that I have soup on my mind all day long.
There is just something so satisfying about soups. This Garden Vegetables Pasta Fagioli has all of the soothing, comforting qualities of a pasta and beans soup, and it’s also brimming with the fresh tastes of summer vegetables. To take advantage of summer’s bounty, I picked up whatever looked fresh at the farmer’s market, but you can feel free to substitute with vegetables that you like and are in season. It’s simple, rustic, and so healthy. I took a look at the nutrition facts for the canned version, and the sodium content is quite alarming — 800 mg per one cup serving, and that’s 33% of your daily needs!
The best part is that it takes only about thirty minutes to whip up a batch of this homemade version. It is an easy one-pot meal with minimal effort -– simply chop up all ingredients, throw them into a large pot, and let ’em simmer away. Not to mention, they always make the best leftovers!
To store the leftovers and keep the pasta from getting mushy, I’d cook the pasta until al dente, drain, and then layer them over the soup in a microwavable container. As I reheat, I’d mix the pasta into the soup as the liquid portion defrosts.