By: The Food Hunter
Beans, both dried & canned, are an important ingredient when it comes to creating delicious budget friendly meals. Using beans instead of more expensive proteins is the ideal way to nourish your family with a hearty and tasty meal at half the cost.
Pasta e Fagioli is a soup I grew up eating. If you search the internet you will find there are many different ways to prepare this mouthwatering soup so have fun with the recipe below adding or subtracting to make it your own.
Pasta e Fagioli
2-3 cloves garlic, thinly sliced
1/2 small onion, small diced
1/4 teaspoon red pepper flakes, or more to taste
1 teaspoon finely chopped fresh rosemary
3 cans whole tomatoes, crushed
1 cup dried kidney beans, soaked overnight or 2 cans kidney beans, rinsed & drained
2 bay leaves
1 piece parmesan cheese rind, or 1/4 cup grated parmesan
2 cups ditalini pasta
1 small bunch kale, chopped
salt & pepper
1/4 cup olive oil
Heat olive oil in a large pot over medium heat. Add the garlic, onion, red pepper flakes, and rosemary, cook 2 minutes. Stir in the tomatoes and their juice. Cook for 3 minutes. Add the beans, 2 quarts water, bay leaves and parmesan rind. Cover and bring to a boil, then reduce the heat to low and simmer about 30 mins.
Uncover and bring the mixture to a boil over high heat. Add the kale and cook about 5 minutes. Add the pasta and cook about 8 minutes. Remove the bay leaves and cheese rind. Ladle into bowls and serve.
Save-Your-Pennies Soups: Bean and Bacon Soup by Hezzi-D’s Books and Cooks Mexican Turkey Bean Soup by What Smells So Good? Pasta e Fagioli by The Food Hunter’s Guide to Cuisine Turkey and Dumpling Soup by Palatable Pastime Vegan Broccoli Cheese Soup by Pancake Warriors
Budget-Savvy Bread and Salads: Mom’s Buttermilk Biscuits by Grumpy's Honeybunch Turkey Salad by Food Done Light
Money-Saving Mains: Black Bean and Bell Pepper Quesadillas by My San Francisco Kitchen Cajun Blackened Chicken Thighs by Feeding Big Chicken Enchilada Casserole by Cosmopolitan Cornbread Chicken Enchiladas by The Freshman Cook Chicken Piccata by Monica's Table Chicken Tetrazzini by Renee’s Kitchen Adventures Chimichurri Chicken Thighs by Life Tastes Good Dutch Baby Pancakes by Brunch with Joy Easy Cheesy Egg Breakfast Bake with Potatoes and Sausage by From Gate to Plate [or breakfast] Easy Crockpot Spaghetti Sauce by Fantastical Sharing of Recipes Egyptian Rice and Lentils by Wholistic Woman French Onion Soup Twice Baked Potato by Sew You Think You Can Cook Gnocchi with Fennel and Pork by Caroline's Cooking Italian Baked Chicken by A Day in the Life on the Farm Lasagna Stuffed Acorn Squash by Cupcakes & Kale Chips One-Pot Creamy Chicken and Noodles by A Kitchen Hoor's Adventures Orzo with Leftover Turkey and Sweet Potatoes by Cooking Chat Sauteed Vegetables by Party Food and Entertaining Turkey Sausage and Pasta by Cindy’s Recipes and Writings Twice Baked Sweet Potato Bar by Momma's Meals Yakisoba (Japanese Stir Fried Noodles) by Curious Cuisinere
Don't-break-the-bank Desserts: Apple Pecan Bread Pudding by That Skinny Chick Can Bake Marshmallow Popcorn Balls by Pies and Plots Slow Cooker Apple Gingerbread Crumble by The Crumby Cupcake
And more saving suggestions from the Sunday Supper Movement: Budget-Friendly Meal Ideas for #SundaySupper
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