Pasta Fagioli with Spinach

Comforting and classic Pasta and Beans just got better with spinach!

Ingredients

  • 2 tablespoons olive oil
  • 1 onion - diced
  • 2 carrots - diced
  • 2 Olivia's Organics celery stalks - diced
  • 3 cloves garlic - minced
  • 1/2 cup diced pancetta
  • 1 tablespoon fresh rosemary - minced (or 1 teaspoon dried)
  • 1 tablespoon fresh oregano - minced (or 1 teaspoon dried)
  • 1 bay leaf
  • 1 (14 oz.) can diced tomatoes
  • 6 cups vegetable broth
  • Salt and pepper - to taste
  • 2 (14 oz.) cans cannellini beans - rinsed and drained
  • 1 cup ditalini pasta
  • 2 handfuls Olivia’s Organics Baby Spinach - chopped
  • Freshly grated Parmesan cheese
  • Extra virgin olive oil

Preparation

  • Heat olive oil in a large pot. Sauté onion, carrots and celery for 3 minutes. Stir in garlic and cook for an additional minute. Add in pancetta, rosemary and oregano and cook while stirring until pancetta is browned. 
  • Add in bay leaf, diced tomatoes and vegetable broth. Season with salt and pepper.
  • Bring to a boil and reduce to a simmer, partly covered, for 20 minutes.
  • Bring pot back to a light boil and add in pasta. Cook for another 8 minutes over lower heat.
  • Lightly crush half the beans and add both cans to the pot along with the spinach and cook for a couple minutes.
  • Ladle into bowls. Top with Parmesan cheese and a drizzle of extra virgin olive oil.

Categories: Soup, Spinach