Pasta Fagiolio
Cook Time
480
mins
Calories
551
Serving Size
10
Carbs
87.6
Fat
8.8
Protein
32.9
description
Pasta and Bean Soup
ingredients
- 1 pound of ditalini pasta
- 3 Tablespoons of olive oil
- 2 cans cannelloni beans
- 3 cloves of garlic, minced
- salt and pepper to taste
- 6-8 cups of chicken broth
- 1 or 2 bags of frozen spinach
- Parmesan or Romano Cheese
- Crusty Bread (stale Italian bread works great)
directions
- Fill a large pot of water and boil ditalini for about 5 mins.
- Remove and drain well.
- Set aside.
- In the crock pot add Olive Oil, minced Garlic and Beans.
- Salt and pepper the mixture.
- Let the oil begin to sizzle.
- Add stock or broth, turn to low and let simmer for up to 8 hours.
- A half hour before serving add pasta and spinach.
- To serve, place one or two chunks of bread into the bottom of a bowl and top with soup. Finish by dusting with cheese. This is such a delicious soup and can be as easy or complicated as you want to make it. It adapts to all sorts of beans, pasta and greens. I have even made a tortellini version with teeny tiny meatballs. It is such a good basic soup for busy people. Enjoy