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
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1-2 tablespoons olive oil
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1/2 onion, diced
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2 stalks celery, finely diced
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3 carrots, sliced into coins
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1 clove garlic, minced
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2 sprigs thyme, destemmed
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1 teaspoon oregano
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salt and pepper to taste
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1 (15 oz) can cannellini beans, rinsed and drained
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1 can tomato sauce
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4 cups vegetable broth
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2 cups water
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1.5-2 cups bite size brown rice pasta of choice
Instructions
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Heat a stock pot to medium. Add olive oil, then onion, celery, carrots, salt and pepper and cook 5 minutes until soft.
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Add garlic, thyme, oregano, beans, tomato sauce, broth and water and stir.
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Turn heat to high and bring liquid to a boil.
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Turn heat to medium-high, add pasta and cook 6-8 minutes.
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Turn heat to low, mix in spinach, taste for additional salt and pepper, and serve.