Pasta Fagioli – without the pasta

This ended up being more like a bean and chicken soup but it could be made with so many different combinations. The main protein could be Italian Sausage, Chicken, Beef, Pork…you decide. The following is an account of one night in which I didn’t want to make an elaborate meal and there was slim pickings as far as food in the house. This literally took a half hour, prep and all. The following amounts should feed 4 and leave with some leftover for lunch the next day….cause you’re going to want it!

2 lbs of meat (your choice)
3 cans of beans (I used kidney, garbanzo, black beans)
2 diced tomatoes
3 quartered zucchini
1/2 package of portabella mushrooms
1/2 diced onion
2 garlic cloves – minced
a few dashes of some heat (I used chili garlic sauce)
a few tablespoons of soy sauce and honey
20 ounces of chicken broth
1 can of tomato soup
Fresh herbs from your garden (you are growing your own spices. . . right?) – oregano, thyme, basil, rosemary (finely chopped)

I absolutely love to cook in a Wok. I think it’s the most versatile cookware one could have. Easy to use, large volume of food and when you think about it. . . is there anything you can’t cook in a Wok? Anyway, in my Wok some olive oil and then the garlic and the onion. Get them going and then put the shrooms, zucchini, diced tomatoes, fresh herbs, chili garlic, soy, honey and chicken in. Don’t put them all in at once. Slow, deliberate and one at a time. You won’t want to cook it all the way down. Right now, it’s simply a matter of getting the flavor mixture on the veggies and meat before you put the liquid in. You could also season with some salt and pepper if you like. At this point, your dish should look something like this:
Pasta Fagioli

 

 

 

 

After sautéing this mixture for about 6 to 7 minutes, basically when the chicken or meat starts to cook through, add in the chicken broth and tomato soup. Dump your rinsed beans in now to give the soup a diverse texture. Now you simply stew everything until it’s done. Heat on medium high for about 12 to 15 minutes. Fantastic flavor and very easy to make. I think this dish ended up being my daughter’s favorite dish over the summer.
Chicken vegetable bean soup

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