* This is a sponsored post for Iceland *
I am getting all Italian on you today with this Pasta e Fagioli Soup. It’s one of those amazing soup recipes where you just throw everything in and you can use pretty much anything you have leftover in your fridge and freezer. I like to call it “little bit of everything soup”. Not only is it vegan, but it’s low in calories and fat too.
Pasta e Fagioli translates to “pasta and beans” and that is pretty much the base of this soup, with a few other nutritious ingredients thrown in to make this a hearty and healthy vegan soup. Like most other classic Italian dishes, this started out as a peasant dish that used only cheap ingredients
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Recipes for this soup, like most traditional recipes, vary greatly and this is just my take on it. I have made it totally vegan, whereas some people add bacon or ground beef to the mix or top it with parmesan. Like all my recipes, adapt it to suit your own tastes, but it really isn’t missing meat or cheese. The majority of recipes though have onion, carrot, celery, cannelini beans and some sort of pasta, so use that as your base and go from there. I like my dish to be quite soupy, but you can use less liquid and make it more of a stew.
As I say, this is a fantastic way to use up whatever you have hanging around your fridge and freezer, which is why I added kale to mine, as I had some in the freezer. I am really putting my freezer to work at the moment, and making the most of it. With so much going on, and lots of travelling, I am letting fresh fruit and vegetables go to waste in the fridge, so I have switched over and buying frozen where I can. Increasing our use of frozen food can reduce food waste which makes financial sense, but is also good for the environment too. It’s also a lot more convenient too, as all the vegetables are already chopped up.
I have teamed up with Iceland to show you all the power of frozen food. I must admit, I hadn’t shopped in Iceland for a couple of years, as I think most people have the perception that they just do ready meals and party food, however I was pleasantly surprised to see how much their products have changed over the past few years. Sitting down to do my online shop and my eyes lit up as I saw they did frozen kale. I LOVE KALE!! (you might have guessed that).
It’s not just the variety of healthy ingredients that Iceland sell that surprised me, but how great value they are too. You can also stock up on frozen fruit to make quick and healthy smoothies with. Frozen food is a great choice when it comes to health, as the food is frozen quickly after being harvested, so it locks in the nutrients. It’s also not been sitting around in the supermarket, which shoppers throwing it around everywhere – now that is the #PowerOfFrozen.
I was that excited by the frozen kale that Iceland sell, that I had to make something with it right away. The weather is not my friend at the moment and it’s so cold, so this soup really hit the spot. I used to think that I was one of those crazy people that loved winter, but it turns out that I only love the thought of it. In reality, it kind of sucks and I am just counting down the days until summer. Until then…..we eat soup!
Pasta e Fagioli Soup / Pasta and Bean Soup recipe:
Pasta e Fagioli Soup
- 1 onion, diced
- 3 garlic cloves, crushed
- 1 large carrot, diced
- 2 celery ribs, diced
- 240 g cannellini beans
- 100 g pasta shapes
- 1000 ml vegetable stock
- 400 g chopped tomatoes
- 4 handful frozen kale
- 1 tbsp dried oregano
- 1 pinch sea salt and black pepper
- Put a little oil in to a large pan and add the onion, garlic, carrot and celery and gently sweat for 5 minutes.
- Add the rest of the ingredients, except the frozen kale and simmer for 15 minutes.
- Add the kale 4 minutes before it has finished cooking.
- Divide between 4 bowls and serve.
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**This recipe was commissioned by Iceland, however all opinions are my own**