Pasta Fagioli

Name: Pasta Fagioli
Yield: 6
Ingredients: 3 tablespoons olive oil; 1 large onion, chopped; 2 carrots, sliced into half moons; 2 celery stalks, sliced; 2 garlic cloves, minced; 2 small zucchini, sliced into half moons; pound spinach (or 5 leaves of chard, tough stems removed, and coarsely chopped); 3 cups chopped plum tomatoes with liquid (28-ounce can); 15-ounce can canellini (white kidney beans) with liquid (or I cup cooked dried beans); cup chopped fresh parsley; 2 tablespoons chopped fresh basil leaves (1 teaspoon dried); oregano (optional); freshly ground black pepper to taste; 1 pound short, chunky pasta (ziti, spirals, or shells); grated Parmesan (optional); olive oil (optional)

Pasta Fagioli was pinched from <a href="http://www.moosewoodcooks.com/2011/07/pasta-e-fagioli/" target="_blank">www.moosewoodcooks.com.</a>

INGREDIENTS

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3 tablespoons olive oil

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1 large onion, chopped

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2 carrots, sliced into half moons

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2 celery stalks, sliced

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2 garlic cloves, minced

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2 small zucchini, sliced into half moons

•

pound spinach (or 5 leaves of chard, tough stems removed, and coarsely chopped)

•

3 cups chopped plum tomatoes with liquid (28-ounce can)

•

15-ounce can canellini (white kidney beans) with liquid (or I cup cooked dried beans)

•

cup chopped fresh parsley

•

2 tablespoons chopped fresh basil leaves (1 teaspoon dried)

•

oregano (optional)

•

freshly ground black pepper to taste

•

1 pound short, chunky pasta (ziti, spirals, or shells)

•

grated Parmesan (optional)

•

olive oil (optional)

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