Pasta E Fagioli
Here’s a fast-lane version of everyone’s favorite Italian bean soup.
Equipment
Ingrediënten
- 8 cups or 4 main-dish servings
- 1 tablespoon olive oil
- 1 small onion sliced
- 1 large stalk celery sliced
- 1 can 14½ ounces chicken broth 2 cups water
- 1 can 15 to 19 ounces white kidney beans (cannellini), rinsed and drained (see tip)
- 1 can 14½ ounces diced tomatoes
- 2 garlic cloves crushed with garlic press
- 1 teaspoon sugar
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup tubettini or ditalini pasta
- 1 package 10 ounces frozen chopped spinach
Instructies
- In 5- to 6- quart Dutch oven, heat oil over medium heat until hot.
- Add onion and celery and cook until vegetables are tender, about 10 minutes.
- Meanwhile, in 2-quart saucepan, heat broth and water to boiling over high heat.
- Add beans, tomatoes, garlic, sugar, salt, and pepper to Dutch oven; heat to boiling over high heat.
- Add broth mixture and pasta; heat to boiling.
- Reduce heat to medium and cook 5 minutes.
- Add frozen spinach; cook, stirring frequently, 3 to 4 minutes longer.
- TIP Whether you choose pink beans, garbanzos, pintos, or that classic Italian option, cannellini, beans are packed with protein and insoluble and soluble fiber.
- Insoluble fiber helps promote regularity and may stave off such digestive disorders as diverticulosis.
- Soluble fiber can reduce LDL cholesterol levels and help control blood-sugar levels in people with diabetes.
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