pantry pasta fazool (pasta e fagioli)
I made this dish last year on a snowy day with what I had in my pantry. I wasn't about to go to the market with a foot of snow on the ground and abominable road conditions to try and find pancetta and fresh herbs. I knew I could make this work with what I had at home. And I do believe I achieved my goal.
prep time
15 Min
cook time
30 Min
method
---
yield
6 serving(s)
Ingredients
- 1 tablespoon canola oil
- 2 - bay leaves
- 1 cup chopped onion
- 1 - rib celery chopped
- 1 - carrot chopped
- 3 - cloves garlic minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon old bay seasoning
- 1/2 teaspoon crushed red pepper flakes
- 2 cans (15 oz each) cannelini beans drained and rinsed
- 1 can (15 oz) tomato sauce with italian herbs
- 1-1/2 cup water
- 2 cans (14.5 oz each) fat free chicken broth
- 1 cup linguini or spaghetti broken into 1 inch pieces
- 5 ounces baby spinach
- - grated parmesan or romano cheese for garnish
How To Make pantry pasta fazool (pasta e fagioli)
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Step 1In large soup pot on medium to low heat, add oil. Then add onions, carrots and celery. After a minute or two add bay leaves, salt, pepper, Old Bay, crushed red pepper and garlic. Cook on low, covered, until vegetables are soft (about 6-8 minutes). Don't brown the mixture, you just want them to sweat.
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Step 2Add beans, tomato sauce, chicken broth and water. Increase heat and bring to a rapid boil. Add pasta, reduce heat to medium, simmer uncovered and cook 6-8 minutes, stirring occasionally. Add spinach and cook another 3 minutes.
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Step 3Fish out the bay leaves and serve with a dusting of cheese and a crusty loaf of bread.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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