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PASTA and BEAN SOUP
PASTA and BEAN SOUP

Before you jump to PASTA and BEAN SOUP recipe, you may want to read this short interesting healthy tips about Stamina Boosting Treats.

We all know that consuming healthy snacks can help us really feel better in our bodies. Increasing our consumption of sensible foods while decreasing the intake of unhealthy types plays a role in a more healthy feeling. A piece of pizza does not have you feeling as healthy as eating a fresh green salad. This is usually a problem, however, when it comes to eating between meals. Shopping for snack foods can be a challenge because you have a great number of options. Here are some healthy snacks which you can use when you need a fast pick me up.

Whole grain meals are an outstanding choice for a fast healthy snack. A slice of whole wheat toast, as an example is a great snack in the morning. When you have to have a fast treat on your way out the door, do not forget to look for whole grain chips, pretzels, and crackers. Make the change from refined products including white bread to the healthier whole grain alternatives.

You don’t have to look far to find a wide selection of healthy snacks that can be easily prepared. When you make the decision to be healthy, it’s easy to find just what you need to be successful at it.

We hope you got insight from reading it, now let’s go back to pasta and bean soup recipe. You can cook pasta and bean soup using 14 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to prepare PASTA and BEAN SOUP:
  1. Prepare dried cannellini beans, soaked in cold water overnight or PESELLI beans
  2. Provide salt
  3. Get tbsps. olive oil
  4. Take onion, finely chopped
  5. Prepare garlic, finely chopped
  6. You need bay leaves
  7. Prepare pancetta, diced
  8. You need chicken or vegetable stock
  9. Prepare juice of 1/2 lemon
  10. Get small pasta
  11. You need chopped flat-leaf parsley
  12. You need salt and freshly ground pepper
  13. Use extra-virgin olive oil, to serve
  14. Provide tomatoe sauce
Instructions to make PASTA and BEAN SOUP:
  1. When you decided to have cannellini beans for this soup, bring a large saucepan of water to a boil. Add dried cannellini, decrease the heat abd gently simmer. Cook for 30 minutes. Add salt and cook for further 30 minutes, until beans are al dente. Drain and set aside.
  2. Heat the oil in a large saucepan over low-medium heat. Add the onion, garlic and bay leaves and saute until softened. Add the pancetta and cook for a further 3-5 minutes, until golden.
  3. Add the beans (i prefer peselli), stock, tomstoe sauce and lemon juice and bring to a boil. Add the pasta and cook for 10 minutes, until al dente. Stir in the parsley and season with salt and pepper
  4. Serves 6

We'll use a low-sodium chicken broth next time because the regular chicken broth's saltiness kept us from tasting the tomatoes and spinach (the latter not being a bad thing!). The spinach really adds color to the soup. Wholesome and nutritious, the ingredients for this pasta and bean soup recipe come together for a flavorful soup that you'll want to come back to again and again. The recipe will make enough to feed a large family, or if not feeding a large family you will have leftovers to easily reheat and enjoy. Add the stock, pasta, beans, bay leaves and peas (if using), then bring the mixture to the boil.

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