Pasta Fagioli, simply "pasta and beans," is a traditional Italian soup, big on flavor and nutrition. The simple pairing of beans and pasta once referred to as peasant food creates a dish that is easy to prepare and a welcome departure from the usual fare. If you like, experiment with the recipe and substitute various types of pasta and beans to create a taste tailored to your liking. Serve the soup with crusty whole-wheat bread for dipping and top with a sprinkling of freshly grated Parmesan cheese.
Pasta Fagioli
1 Tbsp. olive oil
1 medium yellow onion, chopped
4 cloves garlic, minced
3 medium stalks celery, chopped into 1/2-inch pieces
1 1/2 tsp. dried Italian seasoning
1/4 tsp. crushed red pepper flakes (optional)
Salt, to taste
1 (15 oz.) can reduced-sodium vegetable broth (or chicken broth)
1 (8 oz.) can reduced-sodium tomato sauce
2 medium tomatoes, chopped
1 cup uncooked whole-wheat rotini pasta
1/2 cup packed fresh spinach, chopped
1 (15 oz.) can unsalted cannellini beans
2 tsp. dried parsley
2 Tbsp. freshly grated Parmesan cheese
Heat oil in large saucepan. Cook onion, garlic, celery, Italian seasoning, red pepper and salt until onions are tender. Stir in broth, tomato sauce and tomatoes. Reduce heat to low and simmer approximately 20 minutes.
Add pasta and cook until tender according to package directions. Add spinach, beans and parsley. Stir gently for a few minutes until spinach wilts and mixture is heated through. Serve with grated cheese on top.
Makes 6 servings.
Per serving: 180 calories, 4 g fat (<1>
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