"Pasta Fagioli" simply means pasta and beans. My garden is getting ready to say "farewell" for the season, but there was still plenty of celery and kale out there, waiting to be added to this yummy soup - perfect for a cool, fall evening.
Source: adapted from recipe on the (AICR) American Institute for Cancer Research website
1 T. olive oil
1 medium yellow onion, chopped
4 cloves garlic, minced
3 medium stalks celery, chopped into 1/2" pieces
1 1/2 t. dried Italian seasoning
1/4 t. crushed red pepper flakes
1 1/2 t. sea salt
1 (15 oz.) can chicken broth
1 (8 oz.) can tomato sauce
1 (8 oz.) can tomatoes, chopped
1 c. uncooked whole-wheat rotini pasta
2 c. fresh spinach, Swiss chard or kale, chopped*
1 (15 oz.) can cannellini beans
1/4 c. chopped fresh parsley (or 2 t. dried)
2 T. freshly grated Parmesan cheese
Heat oil in large saucepan. Cook onion, garlic, celery, Italian seasoning, red pepper and salt until onions are tender. Stir in broth, tomato sauce and tomatoes. Reduce heat to low and simmer approximately 20 minutes.
Add pasta and cook until tender according to package directions. Add spinach, beans and parsley. Stir gently for a few minutes until spinach wilts and mixture is heated through. Serve with grated cheese on top.
Makes 6 servings.
*Note - if using kale, you may want to cook it a bit longer.