Tuscan Pasta e Fagioli Soup

Tuscan Pasta e Fagioli Soup

A simple and tasty creamy bean and pasta soup with sun-dried tomatoes and spinach!

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ingredients

• 1 tablespoon olive oil
• 1 cup onion, diced
• 1 cup carrot, diced
• 1 cup celery, diced
• 3 cloves garlic, chopped
• 1 pinch red pepper flakes (optional)
• 2 teaspoons rosemary, chopped (or 1 teaspoon dried)
• 2 teaspoons thyme, chopped (or 1 teaspoon dried)
• 6 cups vegetable broth (link) (or chicken broth (link))
• 3 (15 ounce) cans white kidney beans, drained and rinsed
• 1 teaspoon oregano
• 1 cup pasta (such as ditalini) (gluten-free for gluten-free)
• 1/3 cup sun-dried tomatoes, thinly sliced
• 1/4 cup parmigiano reggiano (parmesan cheese), grated
• 5 ounces baby spinach
• salt and pepper to taste

directions

1. Heat the oil in a large saucepan over medium-high heat, add the onions, carrots, and celery, and cook until tender, about 10 minutes.
2. Add the garlic, red pepper flakes, rosemary, and thyme and cook until fragrant, about a minute.
3. Add 5 cups of broth (reserving 1 cup), 2 cans of beans (reserving 1 can), oregano, and pasta and start bringing it to a boil.
4. Puree the reserved 1 can of beans in the reserved 1 cup of broth and add to the soup.
5. Bring the soup to a boil, reduce the heat and simmer until the pasta is cooked, about 10 minutes, before turning off the heat.
6. Add sun-dried tomatoes, parmesan, and baby spinach, mix and let the cheese melt into the broth and let the spinach wilt.
7. Season with salt and pepper to taste and enjoy!

Nutrition Facts: Calories 307, Fat 3g (Saturated 1g, Trans 0), Cholesterol 4mg, Sodium 790mg, Carbs 52g (Fiber 12g, Sugars 8g), Protein 17g

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