I’m trying to get myself out of this same old, same old rut that I’m in, as far as what meals I prepare for dinner. And you know how I said I’m a magazine junkie–well now, I’m actually clipping interesting recipes that I find in magazines, and trying them. Instead of just, you know, flipping past it and saying “That looks good, I should try it.” Plus, if I’m using the recipes over and over, I’ll feel less bad about the environmental impact of buying all those magazines. I’m going to post them for you in case you want to try them. Right now my goal is to try one new recipe each week and it has to meet the following criteria–relatively easy to prepare, budget friendly and healthy. By healthy, I’m specifically trying to increase the amount of protein and fiber my family takes in, I don’t think we get enough.
Today’s recipe is from Woman’s Day, one of the many magazines I get.
I love making soups & stews on cooler days.
Italian Pasta & Bean Soup
Recipe Ingredients
- 1 Tbsp plus 2 tsp extra-virgin olive oil
- 1 medium onion, chopped
- 2 Tbsp minced garlic
- 6 cups reduced-sodium chicken broth
- 1 1⁄2 cups farfallini (small bowtie pasta), tubettini or other small pasta
- 2 cans (about 15 oz each) cannellini beans, rinsed and drained
- 1 can (14.5 oz) diced tomatoes in juice
- 1⁄2 cup chopped parsley
- 1⁄4 cup grated Parmesan
Recipe Preparation
- Heat 1 Tbsp of the oil in a 3-qt saucepan over medium-high heat. Add onion and sauté 5 minutes or until light golden. Add garlic and cook, stirring for 1 minute.
- Add broth and bring to a boil. Add pasta and cook 5 minutes.
- Stir in beans and tomatoes; cook 4 minutes or until pasta is tender. Remove from heat.
I think that all of the ingredients for this will cost me about $7-$8. It’s low fat and the beans give it fiber and protein. The house smells good, hopefully this will taste good.
If you have a recipe you’d like to contribute as a guest post, contact me.
To order Woman’s Day for yourself, click below.
