Pasta Fagioli

After a cold day on the farm, this does the trick!

  (photo by Christine)

Ingredients

• 1 cup ditalini, uncooked
• 1 tablespoon olive oil
• 1 medium onions, finely chopped
• 1 carrots, finely chopped
• 1 stalk celery, finely chopped
• 1 clove garlic, minced
• 1 can cannellini beans, drained and rinsed
• 1 small can diced tomatoes with basil, garlic, and oregano
• ½ small box of frozen spinach, thawed (or fresh spinach)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper                                
• 4 cups water                                                                                               
• 1/4 cup grated Parmesan or Romano cheese
• 1/4 cup chopped fresh parsley

Directions

1. Cook pasta in boiling salted water.
2. While pasta is cooking, heat oil in a large pot over medium heat.
3. Add onion, carrot and celery and cook until tender (approx 15 minutes), stirring occasionally.
4. Add garlic and cook for one minute (be careful not to burn the garlic).
5. Add beans, tomatoes, spinach, salt, pepper, and water and bring to a boil.
6. Reduce heat and simmer uncovered for 20 minutes.
7. Stir in drained pasta, cheese, and parsley, and heat through.