I came across this hearty soup recipe on the AICR (American Institute of Cancer Research) website, then tweaked it a bit. They have a wonderful collection of healthy yet delicious, colorful recipes, and have recently published The New American Plate Cookbook.
My friend Glo tasted this soup, and said, "Oh my goodness! YUM-O!!!! Delish! Amazing!" My friend Amy made it and said it was fabulous; her husband loved it as well. So, you may want to consider joining the fan club for the recipe, the website and the cookbook. :)
"Pasta Fagioli" simply means pasta and beans. This recipe doubles nicely.
1 T. olive oil
1 medium yellow onion, chopped
4 cloves garlic, minced
3 medium stalks celery, chopped into 1/2" pieces
1 1/2 t. dried Italian seasoning
1/4 t. crushed red pepper flakes
1 1/2 t. sea salt
1 (15 oz.) can chicken broth
1 (8 oz.) can tomato sauce
1 (8 oz.) can tomatoes, chopped
1 c. uncooked whole-wheat rotini pasta
2 c. fresh spinach or Swiss chard, chopped
1 (15 oz.) can cannellini beans
2 t. dried parsley
2 T. freshly grated Parmesan cheese
Heat oil in large saucepan. Cook onion, garlic, celery, Italian seasoning, red pepper and salt until onions are tender. Stir in broth, tomato sauce and tomatoes. Reduce heat to low and simmer approximately 20 minutes.
Add pasta and cook until tender according to package directions. Add spinach, beans and parsley. Stir gently for a few minutes until spinach wilts and mixture is heated through. Serve with grated cheese on top.
Makes 6 servings.