Pasta Fagioli in a Thermos
Who doesn't love a piping hot lunch on a chilly day? This healthy,
hearty stew, packed with pasta shells, kidney beans, chicken broth and
plenty of veggies, is just the thing to warm a kid up from the inside
out.
Ingredients
1 tbsp. (15 mL) olive or vegetable oil
1 medium onion, chopped
1 stalk celery, diced
1 carrot, diced
2 cloves garlic, minced
1 can (28-oz./796-mL) diced tomatoes, with juice
2 cups (500 mL) chicken or vegetable broth
1 tbsp. (15 mL) dried basil (or 3 tbsp./45 mL chopped fresh basil)
1 tsp. (5 mL) crumbled dried oregano
2 cups (500 mL) water
1 can (19-oz./540 mL) white kidney beans, drained and rinsed
1 cup (250 mL) small dried pasta shells (or other small-shaped pasta)
salt and pepper to taste
Cooking Instructions
Heat oil in a large saucepan or Dutch oven over medium heat. Add onion,
celery, carrot and garlic and cook, stirring, for 5 to 7 minutes or
until onion is softened. Add tomatoes, broth, basil and oregano. Bring
to a boil over high heat, then cover, lower heat to low and let simmer
for about 30 minutes.
Stir in water, beans and pasta and return to a boil over medium-high
heat. Cook, stirring once or twice, for 5 minutes or until pasta is
almost tender. It will continue to soften in the liquid, so undercook it
slightly so that it doesn't turn mushy. Taste and adjust seasoning with
salt and pepper, if necessary.
Spoon into thermos and pack a small container of grated Parmesan cheese
to sprinkle at lunchtime.
The soup will thicken when it's refrigerated, so you may have to stir in
a bit of additional broth or water when you reheat it.
Servings: 4 to 6
How kids can help
Help chop vegetables for the soup.
Older children (10 and up) can stir mixture as it cooks.
Measure and add ingredients, as needed.
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