Pasta e fagioli

Winter time is the best to have warm soups. In fact I can have soups all the time.. For breakfast, lunch and dinner. Soups are healthy, filling and nutritious. Pasta e fagioli is a pasta soup with cannelloni beans, carrots and spinach in vegetable broth.

Preparation time: 20 minutes
Cooking time: 20 minutes

  • 1 tablespoon olive oil
  • 1/2 onion chopped
  • 1 teaspoon crushed garlic
  • 1/2 cup celery, chopped into 1/2 inch pieces
  • 1 carrot finely chopped
  • 1 teaspoon dried Italian seasoning (mix of thyme, oregano,rosemary, sage & basil)
  • 3 cups vegetable broth
  • 2 cups tomato purée
  • 1 cup whole wheat elbow pasta
  • 1/2 cup fresh spinach
  • 1/2 cup cooked cannelloni beans
  • 1 teaspoon dried parsley
  • Ground black pepper
  • Salt
  • Grated Parmesan cheese
Heat oil in a large saucepan.
Cook onion, garlic, celery, carrot and Italian seasoning till onions are tender.
Stir in broth and tomato purée.
Bring soup to a rapid boil and add pasta.
Reduce heat to medium and cook soup, stirring occasionally, 7-9 minutes or until pasta is cooked al dente.
Add spinach, beans, parsley and salt. Stir gently for a few minutes till spinach wilts.
Remove from heat and let soup rest for few minutes.
Ladle soup into bowls and top with pepper and Parmesan cheese.

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