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.
1 Tbspolive oil, (italian, imported)
3 clovegarlic, minced
1 pkgchopped spinach
2 can(s)cannellini beans, drained
48 ozchicken broth (organic)
1 boxditalini 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
How to Make Pasta e Fagioli
- Cook 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.
- In a large soup pot on medium heat, saute garlic in olive oil until garlic is opaque(do not brown).
- Add 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.
- Continue cooking for 15 minutes. The pasta will resume cooking, but will be al dente and not soggy.
- Serve 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!