Pasta e Fagioli (Italian Pasta and White Beans)
Servings
6
servingsPrep time
15
minutesCooking time
40
minutesFor a bowl full of hearty comfort, this is our version of a traditional classic Italian recipe. It’s a combination of basic ingredients but the end result is super delicious!
Ingredients
One 15 ounce can of tomato sauce
Two 15 ounce can of diced tomatoes
2 cups of water
One 15.5 ounce can of Great Northern Beans
1 Tbsp. of olive oil
1/2 cup of red onion, diced
3 stalks of celery, chopped
2 cloves of garlic, minced
1 tsp. of dried rosemary
1 tsp. of dried sage
3 cups of fresh spinach, chopped
8 ounces of cooked ditalini pasta*
Directions
- In a large soup pot, add tomato sauce, 1 can of diced tomatoes and water. Bring to a simmer.
- In a small food processor, add 1/2 can of Great Northern Beans (without the the liquid) and process until smooth, add that to a large soup pot and add the remaining beans and liquid.
- In a medium size saute pan, heat olive oil. Add celery and onion and cook until semi-soft, about 10 minutes. Then add garlic, rosemary, sage, the other can of diced tomatoes and chopped spinach. Mix together and cook on low heat for 10-12 minutes. Add cooked ingredients to large soup pot. Stir to combine. Continue to cook for 10-15 minutes.
Tips and Nutritional Value (source: Healthline and Joy Bauer)
- 1. We like to cook pasta separately and add to tomato base.
- 2. Some consider white beans to be a superfood. They are loaded with protein, folate, potassium, magnesium and iron. In addition, white beans contain calcium which not only aid in bone strength, but plays an important role in managing blood pressure because it helps blood vessels tighten and relax when needed. Eat white beans!!!
