Pasta e Fagioli - 3 PP

I like to think of this soup as my "Pantry Soup". I almost always have the ingredients on hand.  Sometimes, I may have to substitute white beans for the kidney beans or beef broth for the vegetable bouillon.

I really like orzo in this recipe, but I've also made it with ditalini.

It's full of flavor and incredibly easy to make.

Plus, it's low on points and easy on the grocery budget!

1 tablespoon Wildtree Natural or Garlic Grapeseed Oil
1 cup onion, diced

1 cup carrot, diced

1 cup celery, diced

6 cups Wildtree Vegetable Bouillon, prepared according to package directions
1 tablespoon Wildtree Garlic Galore Seasoning Blend

1 teaspoon Wildtree Rancher Steak Rub

1 teaspoon Wildtree Hearty Spaghetti Sauce Blend

1 (8 ounce) can tomato sauce
1  (15.5 ounce) cans red kidney beans

4 oz uncooked ditalini, orzo, or small pasta of your choice
grated or shaved parmesan cheese (optional)



1. In a large pot, heat the grapeseed oil. Add the celery, carrots, and onion. Saute over medium heat until onions are translucent.

2. Add prepared vegetable broth, tomato sauce, Rancher Steak Rub, Garlic Galore, and Hearty Spaghetti Sauce. Bring to a low boil.

3. Add beans and pasta. Continue cooking at a low boil until pasta is tender.

4.  Makes about 8 - 1 cup servings.  

Top with parmesan cheese if desired.
  
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