The One Healthy Thing I Cook All December Long
Because balance is necessary amid the cookie swaps and holiday parties.
The holiday season is in full swing, and with it, the seemingly endless happy hours, cookie swaps and parties, leaving me over-indulged and under-meal prepped. I'm so maxed out by the time Sunday evening rolls around and I'm trying to think about what I can make for lunch that's filling, easy and moderately healthy.
Enter Rachael Ray's Pasta e Fagiole recipe: A super quick take on the classic Italian pasta and bean stew. It doesn't necessarily feel healthy – thanks to pancetta and a very generous sprinkle of Parmesan cheese – but also doesn't make me feel like I do after the annual office bake-off (read: sick to my stomach and figuring out how to inconspicuously unbutton my pants at my desk). Plus, I'll be doing my second Whole30 starting on January 1, so I don't want to feel like I'm depriving myself … yet.
More importantly, this simple soup checks off the rest of life's requirements at this point in the season: it calls for mostly pantry staples and warms me up throughout the week because I am cold the other 99% of the time.
Made as written, you'll be *souper* pleased with the recipe. (Had to. Not sorry.) If I'm feeling really fancy, I'll throw in a leftover Parmesan rind while it cooks, and I always finish the soup off with a splash of lemon juice because that's my secret to success with brothy soups. Since I use this as my lunches for the week, I try to leave the pasta undercooked: let's say 4 to 5 minutes rather than the recommended 6 to 8 minutes. And that's it! A cozy, healthy meal that only takes 30 minutes to make.
Get the Recipe: Pasta e Fagiole