La Vita Organica - 5 Reasons Why You Should Eat Soup

January 11, 2017

La Vita Organica - 5 Reasons Why You Should Eat Soup

Happy National Soup Month! This hot, quick, healthy and versatile meal packs in a lot of health benefits -- it's no wonder there's a whole month dedicated to it! Learn more about the many health benefits of soup: 

1. Vegetables - Soups are welcome to almost any vegetable. Since the American Heart Association recommends adults consume a little less than 5 cups of vegetables a day -- why not eat those vegetables in a delicious soup that's packed with flavor?

2. Low Fat - You can use fat-free broths, lean meat, and low fat milk to make it a low fat yet high fiber option. 

3. Low Calories - Soups contain mostly water, which fills you up with fewer calories. High volume and low calories! 

4. Leftovers - Yes, we love the leftovers! Make a big pot and eat it all week, or use your soup as a broth in a different recipe. You can throw your ingredients into a slow cooker before work and arrive with a week full of healthy meals! So it's not only delicious, it's affordable! 

5. Warm and Comforting - It's important to mention this, because on a cold January night, what better meal to warm you up? We recommend warming up our Organico Bello Kale Tomato Basil  for a quick comfort meal. 

Even more good soup news? Here's an article that proves that vegetable soups fight cell damage and relieve stress! 

We hope you're inspired to start the new year with a delicious, warm, comforting, and downright healthy bowl of soup! 

Chef Neil's Pasta e Fagiole recipe: 

photo by Amber DeGrace, courtesy of Flickr.


1/4 cup extra virgin olive oil

2 cloves garlic, minced

1 cup Organico Bello Tomato Basil

3 cups cooked cannellini beans with cooking liquid

8 ounces rigatoni

1/3 cup Pecorino Romano, grated

Pinch of red pepper flakes


1. In a large saucepan, combine olive oil, garlic and red pepper flakes. When the garlic begins to color, crush the tomatoes into the pot using a wooden spoon.

2. Add salt and continue to crush the tomatoes. Increase the heat and let the tomatoes sizzle for about 5 minutes.

3. Add the beans and their liquid and bring to a boil, stirring frequently.

4. Meanwhile, cook the pasta until it is al dente. Drain, but reserve 2 cups of the cooking water.

5. Stir the pasta into the bean and tomato broth, increase the heat, and simmer for 5 minutes, until pasta is tender (it should be past al dente). Stir in the pasta water until the soup reaches a creamy consistency. 

6. Add salt and pepper to taste and ladle into bowls. Top with Pecorino Romano.