• Servings 4-6
  • Prep 20 min
  • Cook 20 min
  • Cuisine
  • Skill Level

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.

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