My take on Pasta e Fagioli

I posted a pic of the soup earlier in the week. I was so obsessed with it. Easy to make, filling, tasty and healthy. And if anyone asks - you are getting protein from the beans, brown rice pasta and the spinach! // pasta e fagioli


  • 1-2 tablespoons olive oil

  • 1/2 onion, diced

  • 2 stalks celery, finely diced

  • 3 carrots, sliced into coins

  • 1 clove garlic, minced

  • 2 sprigs thyme, destemmed

  • 1 teaspoon oregano

  • salt and pepper to taste

  • 1 (15 oz) can cannellini beans, rinsed and drained

  • 1 can tomato sauce

  • 4 cups vegetable broth

  • 2 cups water

  • 1.5-2 cups bite size brown rice pasta of choice


  1. Heat a stock pot to medium. Add olive oil, then onion, celery, carrots, salt and pepper and cook 5 minutes until soft.

  2. Add garlic, thyme, oregano, beans, tomato sauce, broth and water and stir.

  3. Turn heat to high and bring liquid to a boil.

  4. Turn heat to medium-high, add pasta and cook 6-8 minutes.

  5. Turn heat to low, mix in spinach, taste for additional salt and pepper, and serve.