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Pasta e Fagioli

3
Total Time
39 min
Prep
15 min
Cook
24 min
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.

Ingredients

olive oil

2 tsp

uncooked red onion(s)

1 medium, finely chopped

uncooked carrot(s)

1 medium, finely chopped

uncooked celery

1 rib(s), medium, finely chopped

plum tomato(es)

1 medium, coarsely chopped

garlic clove(s)

2 medium clove(s), finely chopped

fat free vegetable broth

4 cup(s)

uncooked macaroni

1 serving(s), ditalini or elbows

canned pinto beans

15½ oz, rinsed and drained

fresh spinach

5 oz, bag, fresh baby leaves, coarsely chopped

grated Parmesan cheese

2 Tbsp

Instructions

  1. 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.
  2. 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.

Notes

Serve this one-pot favorite with crusty Italian bread to sop up the juices—a half-ounce slice will add a POINT.

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