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Pasta e Fagioli

Yields1 Serving

 canola or olive oil, for cooking
 1 onion, peeled and chopped
 1 carrot, peeled and chopped
 1 celery stalk, chopped
 1-2 garlic cloves, crushed
 1 14-19 oz (398-540 mL) can white kidney or navy beans, drained
 1 19 oz (540 mL) can diced, whole or pureed tomatoes
 2 cups chicken or vegetable stock (+ extra as needed)
 1/4-1/2 cup small pasta, such as shells, tubes or orzo
 salt and pepper, to taste
 1-2 cups chopped spinach, chard or kale (or a bit of frozen-optional)
 grated Parmesan cheese, for serving

Set a large saucepan or Dutch oven over medium-high heat, add a drizzle of oil and sauté the onion, carrot and celery for 4-5 minutes, until soft. Add the garlic and cook for another minute or two.


Add the beans, tomatoes and stock and bring to a simmer, breaking up any large tomatoes with a spoon. Reduce heat to medium and add the pasta and some salt and pepper along with about a cup of water.


Simmer, uncovered, until the pasta is tender, 10-15 minutes. Stir in the spinach, just long enough for it to wilt. Serve topped with freshly grated Parmesan cheese and an extra drizzle of olive oil, if you like. Serves 4-6.