2 ounces whole wheat medium-sized pasta, such as wagon wheels or rotini (½ cup)
1½ cups reduced sodium spicy vegetable juice
1 14.5-ounce can fire-roasted diced or crushed tomatoes, undrained
1 15 or 16-ounce can no-salt-added navy beans, drained
½ cup frozen peas
¼ teaspoon crushed red pepper flakes (optional)
½ cup crumbled feta cheese
Instructions
Cut off and reserve 2 tablespoons feathery fennel fronds for garnish. Chop enough fennel bulb to yield 1 cup.
Heat oil in a large saucepan over medium heat. Add chopped fennel; cook 4 minutes, stirring occasionally. Stir in garlic; cook 1 minute.
Add broth and pasta; then bring to a boil over high heat. Reduce heat and simmer uncovered 5 minutes.
Stir in vegetable juice, diced tomatoes, beans, peas, and if desired, pepper flakes. Return to a simmer; cook 10 minutes or until pasta and fennel are tender, stirring occasionally. Ladle into shallow bowls; top with fennel fronds and feta cheese.
Originally Submitted
5/12/2009
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