Breaking Bread: Pasta Fagoli Soup

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Here we are into our second week of Lent. Today I will show you how to prepare another meatless meal that wont break the bank. This is also a slow cooker soup that doesn’t need a lot of hands on time. Who wouldn’t love that?

Pasta Fagoli Soup

2 cans (14 1/2 ounces each) vegetable broth

2 cans (14 ounces)  green beans

3 large carrots chopped

1 can (14 1/2 ounces) diced tomatoes, undrained

3 medium zucchini

1 tablespoon olive oil

1 1/2 teaspoons minced garlic

1/2 teaspoon dried basil

1/2 teaspoon tubetti, ditilini or small shell pasta, uncooked

1/2 cup grated Asiago or Romano cheese

Directions

Quarter and chop the zucchini.

Combine broth, carrots, beans, tomatoes, zucchini, oil, garlic, basil and oregano in the slow cooker


mix well.

Cover cook on low 3-4 hours.

Stir in pasta. cover cook on low 1 hour or until pasta is tender.

Peace be with you,

Veronica

Copyright 2012 Veronica Gantley

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1 Comment

  1. Veronica, you are a capital C Catholic. The way you have written you description with a lower case C means you are a universal.

    Thanks for the recipe, we will give it a go!

    God bless

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