Pasta e Fagioli


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

  • 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.




20 min


20 min


No Comments

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Skill Level