Pasta e Fagioli
- Total Time
- 0:39
- Prep
- 0:15
- Cook
- 0:24
- Serves
- 6
- Difficulty
- Easy
Leftovers? No problem: It’s even better reheated the next day after the flavors have had a chance to develop and the stew has thickened slightly.
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olive oil2 tsp
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uncooked red onion(s)1 medium, finely chopped
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uncooked carrot(s)1 medium, finely chopped
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uncooked celery1 rib(s), medium, finely chopped
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plum tomato(es)1 medium, coarsely chopped
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garlic clove(s)2 clove(s), medium, finely chopped
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fat free vegetable broth4 cup(s)
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uncooked macaroni1 serving(s), ditalini or elbows
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canned pinto beans15 ½ oz, rinsed and drained
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fresh spinach5 oz, bag, fresh baby leaves, coarsely chopped
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grated Parmesan cheese2 Tbsp
- Heat the oil in a Dutch oven over medium-high heat. Add the onion, carrot, and celery. Cook, stirring frequently, until very tender, about 8 minutes. Add the tomato and garlic. Cook, stirring occasionally, until the tomato softens, about 6 minutes.
- Stir the broth and pasta into the Dutch oven; bring to a boil. Reduce the heat to a low boil and cook, uncovered, until the pasta is tender, about 8 minutes. Stir in the beans and the spinach. Cook until the beans are heated through and the spinach begins to wilt, about 2 minutes. Serve with the cheese. Yields 11⁄2 cups and 2 teaspoons cheese per serving.