September 2, 2006

Pasta e Fagioli

Here's are the photos I promised of Pasta e Fagioli (Pasta and Beans). This is such a delicious, low-fat, and filling soup. It is loaded with flavor and fiber and even contains fresh spinach for very good nutrition! I made this pot for a friend, and on the way home Abbey begged me to stop at the store to buy the ingredients for another pot! This soup, with a loaf of fresh Italian bread, makes for a heart warming meal, especially when Hurricane Ernesto is threatening the landscape!

All the ingredients:


20 cloves (yes, TWENTY cloves) of garlic (sliced) and the inner ribs of one celery bunch (sliced)cooked till translucent in 1/4 cup light olive oil. Stir in one can of diced tomatoes and one half can water; simmer 10 minutes.


Add three cans Cannelinni beans with juice, one can pink beans with juice, one can water, two tablespoons chicken base (or to taste), and a sprinkle of cayenne powder (or to taste). Bring to a boil and remove from heat. Add two or three big hand fulls of fresh spinach and cover the pan, allowing the spinach to steam. Cook 2/3 cup ditalini pasta and add last. There's is never one bean left at our house!

3 comments:

Anonymous said...

Looks delicious!

Anonymous said...

Sure Does! Do you have to use tomatoes though?

Marsy said...

Pasta e Fagioli without tomatoes is like chicken soup without chicken! Sorry, but ya gotta have 'em!