Pasta Fagioli with Chicken

Servings: 6 | Serving size: about 2 1/2 cups

Cooking Time: 60 Minutes

This recipe can be multiplied, makes great leftovers, and freezes well.

Ingredients

• 2 tsp. olive oil
• 4 cloves garlic (minced)
• 1 large onion (diced)
• 3 large ribs celery (diced)
• 12 ounces boneless, skinless chicken thighs (diced)
• 4 cups no salt added chicken or vegetable stock
• 2 – 15 ounce cans no salt added navy or cannellini beans (drained and rinsed)
• 2 15-ounce cans no salt added diced tomatoes
• 1/2 tsp. salt
• to taste fresh ground black pepper
• 2 tsp. dried basil
• 2 tsp. dried oregano
• 1/2 tsp. dried red pepper flakes
• 2 cups water
• 8 ounces whole wheat or gluten free pasta (spirals or shells)
• 3 ounces Parmigiano Reggiano (grated)

Place the olive oil in a large stock pot over medium heat.

Add the garlic and cook for about 3 minutes. Stir frequently and do not let the garlic brown.

Add the onion and celery and cook for about 3 minutes. Stir frequently.

Add the chicken and cook for about 5 minutes until browned.

Add the stock, beans, tomatoes, salt, pepper, basil, oregano, and red pepper flakes, and stir.

Simmer, covered, for about 30 minutes.

Add the water and the pasta and simmer for about 20 minutes, stirring occasionally, until the pasta is just cooked but still has some texture.

Serve topped with grated parmesan.