pasta e fagioli
This classic Italian soup is quick and simple to make. The perfect weeknight dinner when you are looking for something warm and comforting.
Ingredients
1 tablespoon extra virgin olive oil
1 onion, diced
6 cloves of garlic, minced
2 celery stalks, diced
1 large carrot, peeled and diced
4 cups chicken stock
4 cups water
8 oz pasta (any small pasta shape will do)
1 can cannellini beans, drained and rinsed
Salt and pepper, to taste
1 teaspoon thyme
1 cup spinach or kale
1 can fire roasted, diced tomatoes
Parmesan cheese and crushed red pepper flakes, for serving
Instructions
In a large stock pot, heat the olive oil over medium high heat. Add onion, garlic, celery and carrot, and season with salt and pepper, to taste. Cook, stirring frequently, until the veggies are just becoming tender. Add the chicken stock and water. Bring to a boil. Add the pasta and cook until the pasta is just al dente. Lower heat to simmer, and add beans, thyme, spinach and tomatoes. Simmer for about 10-15 minutes. Serve with parmesan cheese, a sprinkle of crushed red pepper flakes, and crusty bread. Enjoy!