Pasta e Fagioli
Ingredients
| 1 tbs olive oil | ||
| 1 cup onion, chopped | ||
| 3 cloves garlic, chopped | ||
| 1 cup celery, cut into 1/2 inch pieces | ||
| 1 carrot, finely chopped | ||
| 2 tsp Italian seasoning | ||
| (32oz) of chicken broth | ||
| 1 (8oz) can of tomato sauce | ||
| 1 (8oz) can of tomato sauce | ||
| 2 cups chopped tomatoes, seeds removed | ||
| 1 cup packed spinach, chopped | ||
| 1 (15oz) can Cannellini beans, rinsed and drained | ||
| 1 tbs fresh parsley, chopped | ||
| kosher salt and fresh cracked black pepper to taste | ||
| 2 tbs Parmesan cheese, grated |
Directions:
- Heat oil in a large sauce pan.
- Cook onion, garlic, celery and carrot until soft. About 3 minutes.
- Add Italian seasoning and stir in broth and tomato sauce.
- Season with salt and pepper.
- Bring soup to a rapid boil and add pasta.
- Reduce heat to medium and cook soup, stirring occasionally until pasta is aldente. About 10 minutes.
- Add chopped tomatoes, spinach, beans and parsley.
- Stir gently for a few minutes until spinach wilts and soup is heated through.
- Remove soup fro heat and let soup rest for a few minutes.
- Ladle soup into bowls and top with Parmesan cheese.
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