veggiessima

When we talk about comfort food, pasta is on the top of the list for most people. It's one of those foods that's pretty much guaranteed to please mostly everyone.

Nowadays there are countless varieties of pasta at the food stores besides the traditional ones. I have tried quite a few of those novel types: pasta made of beans, spinach, lentils, chickpeas, brown rice, peas... While some of those are actually pretty tasty and are made of nutritious ingredients, some have a different texture and flavor that kind of steals a bit the pleasure of eating pasta in my opinion. I'm not a big fan of whole wheat pasta despite being a huge fan of wholesome foods, I don't particularly enjoy its flavor and texture. I do buy some of those new varieties but I also do enjoy traditional pasta very much. Of course freshly made pasta is the best and impossible to beat but it's not always available, right?

I'm always interested in ways to maximize the nutrition of dishes containing pasta. Adding pasta to soups is definitely one of them. This week I experimented making this simple combination of ingredients using the pressure cooker and it came out fantastic. I cooked the beans first since they take longer to cook, then added the pasta at the end along with the greens so they wouldn't end up overcooked.

I used 2 cups of spinach and thought it wasn't enough, I will definitely double that amount next time I make this soup.

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