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!

Ingredients

• 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

Instructions

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.