Pasta e Fagioli
- Total Time
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.
olive oil2 tsp
uncooked red onion(s)1 medium, finely chopped
uncooked carrot(s)1 medium, finely chopped
uncooked celery1 rib(s), medium, finely chopped
plum tomato(es)1 medium, coarsely chopped
garlic clove(s)2 clove(s), medium, finely chopped
fat free vegetable broth4 cup(s)
uncooked macaroni1 serving(s), ditalini or elbows
canned pinto beans15 ½ oz, rinsed and drained
fresh spinach5 oz, bag, fresh baby leaves, coarsely chopped
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.