Our Veggie Kitchen

I'm winding down on the 20 minute meals front. Here's my version of Pasta Fagioli. There's a million different versions ranging from soup to sauce and mine is definately on the sauce end of the spectrum. I made the sauce the night before and served it with pasta yesterday.



Pasta e Fagioli
2 tbs olive oil
2 carrots, sliced on the bias
2 stalks celery, diced
1 medium onion, chopped
2 zucchini, sliced into half moons
3 cloves garlic
28 oz can diced tomatoes
15 oz can tomato sauce
15 can small white beans, including juice
2-3 packed cups spinach
1/4 cup parsely, minced
2 tbs basil, minced
1/4 tsp black pepper

Heat oil in a large saute pan. Add celery, carrots and onion and cook until the carrots and celery have softened a bit. Add zucchini and garlic and cook until aromatic. Add diced tomatoes, tomato sauce and beans, including liquid, and bring to a simmer. Stir in spinach, herbs and pepper and simmer for 15-20 minutes.

To serve, either mix cooked pasta in with the sauce or spoon sauce onto a bowl of pasta tossed with a little olive oil.

5 Servings: 453 cal (8 g fat, 80g carbs, 22g protein)