Pasta e fagioli
2
Points®
Temps total: 40 min • Préparation: 15 min • Cuisson: 25 min • Portions: 6 • Difficulté: Facile
How do you say “cozy” in Italian? With a big bowl of this chunky veggie-loaded soup topped with just enough Parmesan to lend its salty richness. Woolly sweater and fuzzy slippers optional.
Ingrédients
Olive oil
2 tsp(s)
Celery
1 stalk(s), medium, finely chopped
Carrots
1 medium, finely chopped
Red onion
1 medium, finely chopped
Plum tomato
1 medium, coarsely chopped
Garlic
2 clove(s), large, finely chopped
Vegetable broth
4 cup(s)
Uncooked macaroni
½ cup(s), ditalini or elbows
Canned pinto beans
15½ oz, (1 can) rinsed and drained
Baby spinach
5 oz, coarsely chopped
Grated Parmesan cheese
2 tbsp(s), for garnish
Instructions
1
In a Dutch oven, heat the oil on medium-high. Add the celery, carrot, and onion and cook until very tender, about 8 minutes, stirring frequently. Add the tomato and garlic. Cook until the tomato begins to break down, about 6 minutes, stirring occasionally.
2
Stir in the stock and pasta. Bring to a boil over high heat. Reduce heat to a simmer. Cook, uncovered, until the pasta is tender, about 8 minutes. Stir in the beans and spinach. Cook until the beans are heated through and the spinach begins to wilt, about 2 minutes. Divide among 6 bowls. Garnish with the cheese.
3
Per serving (11⁄2 cups and 2 tsp cheese)
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