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A bowl of Pasta e Fagioli with pasta and beans and Parmesan cheese with a spoon in it.

Pasta e Fagioli: Meatless Monday

Pasta e Fagioli is basically pasta, vegetables, and beans together along with tomatoes in a flavorful Italian dish.
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Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Author: Hezzi-D

Ingredients

  • 1 Tablespoon olive oil
  • ½ onion chopped
  • 4 garlic cloves minced
  • 2 c. fresh spinach stems removed
  • 2 carrots finely chopped
  • 1 15 oz can cannellini beans
  • 1 15 oz can crushed tomatoes
  • 2 teaspoons fresh parsley minced
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • 1-2 teaspoon black pepper
  • 4 c. vegetable broth
  • 2 c. water
  • 8 oz. small pasta I used Ditalini
  • ¼ c. fresh grated Parmesan cheese

Instructions

  • Heat the olive oil in a large pot over medium high heat.  Add in the onion and garlic and saute for 3-4 minutes or until the onion turns translucent.
  • Add the spinach, carrots, beans, tomatoes, parsley, oregano, thyme, pepper, vegetable broth, and water to the pot.  Bring to a boil.
  • Reduce heat and simmer for 30 minutes.
  • Add in the pasta and cook for 10-12 minutes or until it is cooked
    through.  Remove from heat, ladle into bowls, and top with fresh Parmesan cheese.

Notes

Recipe adapted from Skinnytaste