PANTRY PASTA FAZOOL (PASTA E FAGIOLI)

Pantry Pasta Fazool (Pasta e Fagioli) image

Provided by Linda Dalton

Time 45m

Number Of Ingredients 17

1 Tbsp canola oil
2 bay leaves
1 c chopped onion
1 rib celery chopped
1 carrot chopped
3 cloves garlic minced
1/2 tsp kosher salt
1/4 tsp black pepper
1/2 tsp old bay seasoning
1/2 tsp crushed red pepper flakes
2 can(s) (15 oz each) cannelini beans drained and rinsed
1 can(s) (15 oz) tomato sauce with italian herbs
1-1/2 c water
2 can(s) (14.5 oz each) fat free chicken broth
1 c linguini or spaghetti broken into 1 inch pieces
5 oz baby spinach
grated parmesan or romano cheese for garnish

Steps:

1. In 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.
2. Add 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.
3. Fish out the bay leaves and serve with a dusting of cheese and a crusty loaf of bread.