Pasta Fagioli with Parmesan Wafers


I certainly enjoyed gaining a extra hour today! I spent my hour doing something I love but rarely find the time to do, reading food magazines!  Last Wednesday, I purchased several beautiful magazines and today was my first chance to enjoy them.  It was a pleasure!  I have a new favorite, donna hay magazine. (For those who don’t know, she is the Martha Stewart of Australia.) The photography is brilliant! While reading I discovered a recipe for Parmesan wafers that fits perfectly with the  pasta fagioli recipe I am posting.  So my version of  that is included too!

How did you spend your extra hour today?

Pasta Fagioli with Parmesan Wafers

by Diane Boyd

Ingredients (serves 4)

for the soup

  • 1 pound lean ground beef
  • 1 sweet onion, chopped
  • 1 carrot, chopped
  • 2 stalks celery, chopped
  • 1 cup butternut squash, peeled and chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon cracked black pepper
  • 1 15 oz can diced tomatoes
  • 1 teaspoon oregano
  • 1/2 teaspoon thyme
  • 1 spring of fresh rosemary
  • 6-7 cups beef stock
  • 1 cup small dry pasta
  • 1 can red kidney beans
  • 1 can white kidney beans
  • 1/2 cup chopped Italian parsley

for the Parmesan wafers

  • 4 Tablespoons Parmesan cheese


for the soup

Sauté ground beef in pot sprayed with no-stick cooking spray. Add onions, carrots, celery, and butternut squash. Drain any fat.  Stir in salt and pepper. Simmer about 7 minutes. Add tomatoes, oregano, thyme, and rosemary. Stir to combine. Add broth and bring to a low boil. Add pasta and simmer until al dente, according to packing directions. When pasta is 2 minutes from being done add beans and parsley. Serve soup hot with Parmesan wafers.

for the Parmesan wafers

Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper. Arrange 4 tablespoons of Parmesan cheese in circles on parchment paper. Bake 7-10 minutes, or until crisp and golden. Watch closely. Allow to cool completely and remove carefully with spatula.

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