Pasta e Fagioli translated into English is ‘pasta with beans’ in this case it’s Tortellini with White Beans and Baby Greens. This soup is one of the quick weeknight meals we like to make when we’re short on time and usually running late. A great meal really, because it’s made with basic pantry items. Well, mostly basic pantry items, I do use fresh spinach and fresh rosemary, but everything else I always have on hand. Any pasta shape will work for my Pasta Fagioli recipe, I personally like the tortellini, ravioli or small shaped pasta such as ditalini for this soup.
Bringing the broth to a boil is the most time-consuming part of cooking this one-pot meal. I sautéed the garlic in a little olive oil, added the tomatoes, beans, and broth. I brought the whole thing to a boil then added the pasta and spinach, it was on the table in less than 20 minutes. This is going to be one of your new ‘go-to’ quick and easy, one pot dinner options.
Here is my Pasta Fagioli recipe.
INGREDIENTS for two:
- 2 Cloves Garlic, Crushed and Chopped
- 3 Tablespoons Olive Oil
- ½ Teaspoon Red Pepper Flakes
- 3 Tablespoons Fresh Rosemary, Finely Chopped
- 1 14-Ounce Can Diced Tomatoes
- 1 14-Ounce Can Cannellini Beans
- 1 Quart Chicken or Vegetable Stock
- 8 Ounce Package Fresh Tortellini or 1 Cup Dried Ditalini Pasta
- 5 Ounces Baby Spinach
- Salt to taste
- Parmesan Cheese to Garnish
- Crusty Bread
-Heat a large pot over medium-high heat.
-Add olive oil, red pepper flakes, rosemary, and garlic, sauté for approximately 1 minute, don’t let the garlic brown
-Add the chicken stock, tomatoes, and beans. Raise temperature to high and bring to a boil.
-When boiling, add pasta. Cook based on manufacturer’s instructions.
-During the last 2 minutes of the pasta cooking time, add the spinach and cover, no need to stir it in, it will steam
-Remove from heat, uncover and stir in the spinach
-Taste, add salt in necessary
-Garnish with Parmesan and serve with a crusty bread.