• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Pasta E Fagioli

  • Recipe Submitted by on

Category: Italian, Low Fat

 Ingredients List

  • 3 tb Olive oil
  • 1 lg Onion; chopped
  • 2 Carrots; sliced in 1/2 moons
  • 2 Celery stalks; sliced
  • 2 Cloves garlic; minced
  • 2 sm Zucchini; sliced in 1/2
  • -moons
  • 1/2 lb Spinach
  • Or
  • 5 Swiss chard leaves; tough
  • -stems removed
  • & coarsely chopped
  • 28 oz Plum tomatoes, diced; with
  • -liquid (1 can)
  • 15 oz Canellini (white kidney
  • -beans); with liquid
  • Or
  • 1 c Dried beans; cooked
  • 1/4 c Fresh parsley; chopped
  • 2 tb Fresh basil leaves; chopped
  • Or
  • 1 ts Basil leaves; dried
  • Oregano; optional
  • Freshly ground black
  • -pepper; to taste
  • 1 lb Pasta; ziti, spirals, or
  • Shells
  • Grated Parmesan; optional
  • Olive oil; optional


Heat the olive oil in a large pot. Saute the onion, carrots, and celery
for a few minutes. Add the garlic, zucchini, and any dried herbs youire
using. Saute, stirring occasionally. A few minutes later add the spinach or
chard and cook until just wilted. Mix in the tomatoes and white beans. Add
water to make it the consistency you like. Flavor with parsley, fresh
herbs, and black pepper. Simmer gently for 15 or 20 minutes while you cook
the pasta.

Cook the pasta al dente in a large pot of boiling water. Drain. In
individual pasta bowls, serve pasta topped with the bean soup. If desired,
top with grated Parmesan and drizzle on a little olive oil.

Note: Substitute or add any fresh vegetables you like: green or red bell
peppers, summer squash, green beans, etc. Also, the addition of a chopped
fresh tomato at the end is nice. Use fresh, rather than dried, herbs when
you can.
NOTES : Doubles as a romantic, sophisticated dish straight from Tuscany and
a hearty, unpretentious meal perfect for wintery days. Pasta e fagioli can
be improvised according to inspiration and what's available and it will
always turn out great!

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