MINNEAPOLIS — The new year often reinvigorates your health and wellness journey as you start prioritizing your health and cooking more at home.
Hy-Vee registered dietitian Melissa Jaeger, RD, LD shares how to stock your pantry with some important staples that will keep your favorite warm, cozy and nutritious meals on the table this winter.
Melissa will also share a recipe featuring some of those staples perfect for those blustery cold evenings and last-minute dinner needs.
Recipe: Pasta Fagioli Soup
(Serves 10)
Ingredients:
2 tbsp Chosen Foods avocado oil
1 (1-lb) pkg ground mild Italian pork sausage
1 yellow onion, chopped
3 medium carrots, peeled and sliced
2 stalks celery, sliced
3 cloves garlic, minced
2 tsp Hy-Vee Italian seasoning
1 tsp Hy-Vee salt
½ tsp Hy-Vee black pepper
1 (15-oz) can Hy-Vee Great Northern beans, drained and rinsed
1 (15-oz) can Hy-Vee no-salt-added garbanzo beans, drained and rinsed
1 (15-oz) can Gustare Vita diced tomatoes, undrained
2 (32-oz each) pkgs Hy-Vee 33% reduced-sodium chicken broth (Dietitian tip: reduce sodium further by using Hy-Vee No Salt Added Chicken Broth)
2 Hy-Vee dried bay leaves
1 cup dry Banza rigatoni pasta
Parmigiano Reggiano cheese, freshly grated, for garnish
Fresh Italian parsley, minced, for garnish
Directions:
Heat avocado oil over medium heat in a large stockpot. Add sausage to stockpot and cook, breaking up large pieces with a wooden spoon. Cook until browned. Add onion, carrots, celery, garlic, Italian seasoning, salt and pepper. Cook for 3 to 5 minutes or until vegetables soften.
Add Great Northern beans, garbanzo beans, diced tomatoes, chicken broth and bay leaves. Cover and bring to a boil. Add dry pasta and cook for 7 - 9 minutes, uncovered, or until pasta is al dente and sausage has reached 165 degrees. Remove from heat.
Divide soup between 10 bowls. If desired, garnish with fresh Parmigiano Reggiano cheese and/or fresh parsley.
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