pasta e fagioli


  • 1 onion chopped
  • 3 stalks celery chopped
  • 3 cloves garlic chopped
  • 24oz can plum tomatoes chopped
  • 24oz can crushed tomatoes
  • 8oz can tomato sauce
  • 1 cup chicken stock
  • 1 tsp white vinegar
  • 1 tsp salt
  • 1 tsp pepper
  • pinch of red pepper flakes
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp dried thyme
  • 2 cans 15oz can cannellini beans
  • 1 bag of fresh spinach
  • 1 cup of ditali pasta


In a large pot, saute onion and celery until tender. Add garlic. Lower heat and add tomatoes, tomato sauce and broth. Add vinegar and all seasonings and stir to combine. Bring contents to a simmer and add beans. Cover with lid and cook on low for 45 minutes to an hour.

Add spinach and cover with lid so that spinach wilts (5 minutes). Stir to combine and then add pasta and cook until al dente (about 10 minutes). Allow soup to cool and serve.


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