Pasta Fagioli

You are here Home  > Cooking >  Pasta Fagioli
Item image

Ingredients:

1 (28 oz) can diced tomatoes in juice

2 (15 oz) cans great northern beans

1 (14.5 oz) can chopped spinach, drained*

2 (14.5 oz) cans chicken broth

1 (29 oz) can tomato sauce

2 C. Water

2 cloves garlic, minced

8 slices crisp cooked bacon, crumbled**

1 T. dried parsley

1 t. garlic powder

Salt & black pepper to taste

1 T. Fresh chopped basil

8 oz seashell pasta

Directions:

In large stockpot, combine all ingredients except pasta. Bring to a boil, cover and summer for 40 minutes.

Add pasta and cook uncovered until pasta is tender, about 10 minutes. Ladle into individual serving bowls. Optional: sprinkle with mozzarella or Parmesan cheese.

* I omitted the canned spinach and added chopped, fresh spinach at the very end, after removing from heat. Soup is hot enough to wilt the spinach.

** I omitted the bacon entirely to make healthier, but imagine it would be even more fantastic if I had added it.

Enjoy!

~from the kitchen of Amy Reay

 

 

OneStopforMom

OneStopforMom

We have created this directory for Connecticut moms (and of course dads too!) and hope that you will share it with your friends and we will become your “one stop” search engine.

More Posts

Follow Me:
TwitterFacebookPinterestGoogle Plus


Close Comments

Comment (1)

Leave a Comment

Your email address will not be published.