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Pasta e fagioli

Pasta e fagioli

2
Points®
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
6
Difficulty
Easy
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.

Ingredients

Olive oil

2 tsp

Celery

1 rib(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), finely chopped

Vegetable broth

4 cup(s)

Uncooked macaroni

½ cup(s), ditalini, or elbows

Canned pinto beans

15½ oz, rinsed and drained

Spinach

5 oz, baby leaves, coarsely chopped

Grated Parmesan cheese

2 Tbsp

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. Serving size: 1½ cups and 2 tsp cheese

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