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!


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!