Pasta e Fagioli Verde
Warm up on cold days with this lightened up pasta e fagioli recipe. Chicken and beans give this dish plenty of protein, while fresh herbs, chilies, and onion give it an amazing taste!
Pasta e Fagioli Verde
Prep Time 20 minutes
Ingredients
- 3 bone-in chicken thighs skin removed (about 10 oz.)
- 2 cups/8 oz. sliced yellow onion
- 1 large bunch cilantro 4 oz.
- 1 5.75 oz. can green chilies, drained and roughly chopped
- 2 oz. medium pasta shells*
- 1 cup/4 oz. 1” sliced green beans
- 1 15 oz. can white beans, drained
- 1 tsp. grated garlic
- 2 tsp. extra virgin olive oil
Instructions
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Place the chicken thighs in a large soup pot. Cover with 2 quarts water, 2 tsp. salt and the onions. Bring to a simmer.
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While the soup is cooking, finely chop the stems of the cilantro to yield 1 cup (3 oz.). Add them to the pot along with the green chilies. Simmer until the chicken is falling off the bone (about 30 minutes).
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Remove the chicken from the pot. When cool enough to handle, remove it from the bone, shred it, and place it back in the pot.
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Add the pasta and green beans. Cook until the pasta and beans are cooked (about 10 minutes).
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Add the white beans. Adjust seasoning with salt and pepper to taste.
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While the soup is cooking, finely chop the remaining cilantro (1 oz.) and place it in a bowl. Stir in the garlic and olive oil.
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Just before serving, stir the cilantro garlic mixture into the soup. Divide soup between bowls.
Recipe Notes
Tip:
- Simply replace the pasta shells with gluten-free pasta and this recipe is gluten-free.
An exclusive SharethePasta.org recipe.
