pantry pasta fazool (pasta e fagioli)
(1 rating)
I made this dish last year on a snowy day with what I had in my pantry. I wasn't about to go to the market with a foot of snow on the ground and abominable road conditions to try and find pancetta and fresh herbs. I knew I could make this work with what I had at home. And I do believe I achieved my goal.
(1 rating)
yield
6 serving(s)
prep time
15 Min
cook time
30 Min
Ingredients For pantry pasta fazool (pasta e fagioli)
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1 Tbspcanola oil
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2bay leaves
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1 cchopped onion
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1rib celery chopped
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1carrot chopped
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3cloves garlic minced
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1/2 tspkosher salt
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1/4 tspblack pepper
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1/2 tspold bay seasoning
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1/2 tspcrushed red pepper flakes
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2 can(15 oz each) cannelini beans drained and rinsed
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1 can(15 oz) tomato sauce with italian herbs
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1-1/2 cwater
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2 can(14.5 oz each) fat free chicken broth
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1 clinguini or spaghetti broken into 1 inch pieces
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5 ozbaby spinach
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grated parmesan or romano cheese for garnish
How To Make pantry pasta fazool (pasta e fagioli)
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1In large soup pot on medium to low heat, add oil. Then add onions, carrots and celery. After a minute or two add bay leaves, salt, pepper, Old Bay, crushed red pepper and garlic. Cook on low, covered, until vegetables are soft (about 6-8 minutes). Don't brown the mixture, you just want them to sweat.
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2Add beans, tomato sauce, chicken broth and water. Increase heat and bring to a rapid boil. Add pasta, reduce heat to medium, simmer uncovered and cook 6-8 minutes, stirring occasionally. Add spinach and cook another 3 minutes.
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3Fish out the bay leaves and serve with a dusting of cheese and a crusty loaf of bread.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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