Pasta Fagioli

It’s a meatless meal, but still hearty and warm.



Marguerite Henderson shares a classic Italian dish known as Pasta e Fagioli.
Pasta Fagioli
2 TBS olive oil
1 small onion diced
2 large garlic cloves minced
1 zucchini cut in half lengthwise and cut into thin slices
2 carrots pealed and cut into thin slices
15 oz can diced tomatoes with liquid
1 TSP dried Italian seasoning
1 TSP kosher salt
Pinch of red pepper flakes
15 oz can cannellini beans not drained
4 cups chicken stock/broth
1 cup dried ditalini pasta, elbow pasta or small shells
1/2 cup grated Parmesan cheese

In a large saucepan, heat the olive oil for 1 minute. Add the onion; saute for 2 minutes until soft. Add the garlic, zucchini, and carrots. Cover, steam for 3-4 minutes, stirring often. Add the tomatoes, Italian seasoning, salt, red pepper flakes, beans and stock. Cover; cook over low heat simmering lightly for 20 minutes stirring often. Add the pasta. Cook another 8 minutes, NOT covered, stirring often. Add spinach leaves. Cook another 3 minutes. Serve with grated cheese sprinkled on top.