Taking Care of Your Health

Soup Pasta Fagiole

November 19, 2015



¼ cup olive oil
2 garlic cloves, sliced
1½ cup cooked garbanzo beans
8 ounces pasta (bow tie, macaroni, shells or fusilli)
1 cup sliced zucchini squash
½ teaspoon dried thyme
grated parmesan or Romano cheese
3 garlic cloves, chopped
1 teaspoon dried rosemary
1½ cup cooked kidney beans
10 tomatoes, quartered, or 1 can (28 oz.) chopped tomatoes
8 cups stock of water
1 tablespoon fresh chopped parsley

In a large casserole, heat the olive oil, then add chopped garlic and rosemary, and sauté for two minutes. Add the tomatoes, zucchini, thyme and water, and bring to boil. Add the dried pasta and cook until pasta is tender (about 15 minutes.) Add the cooked beans and sliced garlic, stirring until mixture is warmed through. Serve garnished with parsley and grated cheese. Four to six servings.

Source: ForkWise: Diet and the Prevention of Cancer ©1998 Moffitt Cancer Center


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