ahhhh this dreary chilly weather has me craving warm and comforting foods.I present to you…my take on an Italian classic, Pasta e Fagioli
Ingredients
2 tbsp extra-virgin olive oil
6 cloves garlic-minced
1 medium onion-chopped
2 carrots-peeled & chopped
1 celery stalk-chopped
1 tbsp fresh rosemary-chopped
1-28 oz container vegetable broth
1-15 oz can diced tomatoes
1-28 oz crushed tomatoes
1-15 oz can cannellini beans-rinsed & drained
3 cups organic spinach
½ lb pasta-I used Tinkyada brown rice elbows
Salt & pepper to taste
Nutritional yeast or parmesan cheese and fresh parsley for topping
Directions
1. Add olive oil, garlic, onion, carrot, celery and rosemary to a large pot & sauté over medium heat for 5-10 minutes or until carrots become tender
2. Add vegetable broth, diced tomatoes, crushed tomatoes, salt & pepper to pot & simmer for 30 minutes stirring occasionally
3. In a separate pot, cook pasta according to directions on package
4. Add cannellini beans and spinach to soup & cook for another 10 minutes
5. Add pasta right before serving so it does not become mushy
Serve with nutritional yeast or freshly grated parmesan cheese and fresh parsley
& ENJOY!
Serves 4-5
