Pasta e Fagioli alla Toscana

Tuscan Pasta e Fagioli Soup

Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes Servings: 6

A straightforward and delicious creamy pasta and bean soup featuring sun-dried tomatoes and spinach!

ingredients

• 1 tablespoon olive oil
• 1 cup diced onion
• 1 cup diced carrot
• 1 cup diced celery
• 3 cloves minced garlic
• 1 pinch red pepper flakes (optional)
• 2 teaspoons chopped rosemary (or 1 teaspoon dried)
• 2 teaspoons chopped thyme (or 1 teaspoon dried)
• 6 cups vegetable broth (link) (or chicken broth (link))
• 3 (15 ounce) cans white kidney beans, rinsed and drained
• 1 teaspoon oregano
• 1 cup pasta (like ditalini) (gluten-free for gluten-free)
• 1/3 cup thinly sliced sun-dried tomatoes
• 1/4 cup grated parmigiano reggiano (parmesan cheese)
• 5 ounces baby spinach
• Salt and pepper to taste

directions

1. In a large saucepan, heat the oil over medium-high heat, add onions, carrots, and celery, and sauté until tender, around 10 minutes.
2. Stir in garlic, red pepper flakes, rosemary, and thyme, cooking until fragrant, approximately a minute.
3. Pour in 5 cups of broth (set aside 1 cup), add 2 cans of beans (setting aside 1 can), oregano, and pasta, and bring to a boil.
4. Blend the set-aside can of beans with the reserved cup of broth and incorporate it into the soup.
5. Allow the soup to boil, then lower the heat and simmer until the pasta is tender, about 10 minutes, before turning off the heat.
6. Incorporate sun-dried tomatoes, parmesan, and baby spinach, stirring to let the cheese melt into the broth and the spinach wilt.
7. Adjust seasoning with salt and pepper to taste and savor!

Option: Incorporate cooked pancetta or bacon!
Option: Introduce Italian sausage, casing removed, cooked and crumbled.
Option: Stir in 1/2 cup heavy/whipping cream.