Eating Healthy with Autumn Bollinger

UMC Registered Dietitian, Autumn Bollinger, shows us how to make Cold and Hot Paste e Fagioli!

Cold and Hot Paste e Fagioli





  • 3 cups Vegetable Stock
  • 1 cup Whole Grain Pasta (ex: elbow or ditalini)
  • 1 can Cannellini or White Kidney Bean (drained and rinsed)
  • 12oz Whole Tomatoes, chopped
  • 1tbsp Olive Oil
  • 1 Onion, chopped
  • 3 Garlic cloves, minced
  • 1 stalk Celery
  • 1 large Carrot, thinly sliced
  • 1 tbsp dried Basil
  • 1 tbsp dried Oregano
  • Dash of Thyme
  • Dash of Rosemary
  • ¼ cup Parmesan
  • Salt and Pepper to taste
  • Fresh Parsley for garnish




    1. In a large stock pot, heat olive oil over medium and add in celery, carrots, onion, garlic, and herbs. Cook for ~2-3 minutes to release flavors
    2. Add vegetable stick and tomatoes (with juice) and bring to a soft boil
    3. Reduce heat and simmer for ~30 minutes
    4. Add beans and pasta to stock pt and simmer for 6-8 minutes (or until pasta is tender)
    5. Salt and Pepper to taste
    6. Serve with a sprinkle of parmesan and parsley for garnish. Serve warm and enjoy!






  • 2 cups Whole Grain Pasta (spiral or elbow)
  • ½ cup thinly sliced Carrots
  • 1 Celery stalk, chopped
  • ½ cup Tomatoes (halved grape tomatoes or chopped whole; may used canned tomatoes if well drained)
  • 1 can Cannellini or White Kidney Beans; rinsed and drained
  • ¼ cup Lite Italian Dressing
  • ¼ cup grated Parmesan



    1. Boil pasta in water until al dente. Rinse under cold water, drain, place in mixing bowl and set aside
    2. Mix carrots, celery, & tomatoes in with pasta
    3. Add Italian dressing, mix until pasta is well coated
    4. Add parmesan and place in refrigerator to chill before serving


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