Soups & Stewsclosetcooking
Tuscan Pasta e Fagioli Soup
A simple and tasty creamy bean and pasta soup with sun-dried tomatoes and spinach!
👥 6 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 10 min🔥 Cook: 25 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
📝 Preparation Steps
1
Heat the oil in a large saucepan over medium-high heat, add the onions, carrots, and celery, and cook until tender, about ⏱️ 10 minutes.
onion, diced1 cupcarrot, diced1 cupcelery, diced1 cup
2
Add the garlic, red pepper flakes, rosemary, and thyme and cook until fragrant, about a minute.
garlic, chopped3 clovesred pepper flakes (optional)1 pinchrosemary, chopped (or 1 teaspoon dried)2 teaspoonsthyme, chopped (or 1 teaspoon dried)2 teaspoons
3
Add 5 cups of broth (reserving 1 cup), 2 cans of beans (reserving 1 can), oregano, and pasta and start bringing it to a boil.
oregano1 teaspoonpasta (such as ditalini) (gluten-free for gluten-free)1 cup
4
Puree the reserved 1 can of beans in the reserved 1 cup of broth and add to the soup.
5
Bring the soup to a boil, reduce the heat and simmer until the pasta is cooked, about ⏱️ 10 minutes, before turning off the heat.
pasta (such as ditalini) (gluten-free for gluten-free)1 cup
6
Add sun-dried tomatoes, parmesan, and baby spinach, mix and let the cheese melt into the broth and let the spinach wilt.
baby spinach5 ounces
7
Season with salt and pepper to taste and enjoy!
salt and pepper to taste
Nutrition Facts
calories
Calories 307
fat Content
Fat 3g
fiber Content
Fiber 12g
sugar Content
Sugars 8g
sodium Content
Sodium 790mg
protein Content
Protein 17g
trans Fat Content
Trans 0
cholesterol Content
Cholesterol 4mg
carbohydrate Content
Carbs 52g
saturated Fat Content
Saturated 1g
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