Pasta e Fagioli
The recipe was shown to me by my mother-in-law when I first got married. And though I changed it a little, it is still simple and nutritious, remaining a favorite of ours.
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- 1 Tbsp
- olive oil, (italian, imported)
- 3 clove
- garlic, minced
- 1 pkg
- chopped spinach
- 2 can(s)
- cannellini beans, drained
- 48 oz
- chicken broth (organic)
- 1 box
- ditalini or small shells
- day old italian bread, thick sliced and baked in a 250 degree oven for a half hour
- grated parmesan or romano cheese
1Cook pasta to just under al dente. It should be soft outside and hard in the center. Defrost and drain frozen chopped spinach well. Drain cannellini beans.
2In a large soup pot on medium heat, saute garlic in olive oil until garlic is opaque(do not brown).
3Add drained spinach to garlic and oil mixture in the pot and saute for a few minutes, allowing the spinach to absorb the flavor of the garlic. Add cannellini beans, then chicken broth. Bring to a low boil then drop to simmer. Add cooked, drained pasta.
4Continue cooking for 15 minutes. The pasta will resume cooking, but will be al dente and not soggy.
5Serve pasta e fagioli over the thick crispy bread slices with fresh grated Parmesan or Romano cheese.
If you are lucky to live near a good Italian bakery you can ask for whole wheat biscotti and serve it over them. It is delicious!