<aclass=navbar-itemhref=https://jtom38.github.io/cookbook/recipies/index.xml>RSS Feed</a></div></div></nav><sectionclass="hero is-primary"><divclass=hero-body><divclass="container has-text-centered"><pclass=title>Pasta e Fagioli Soup</p><pclass=subtitle>Fantastic winter soup</p></div></div></section><divclass=container><br><divclass=columns><divclass=column><imgsrc=https://jtom38.github.io/cookbook/recipies/pasta-e-fagioli-soup/thumbnail.pngalt="Missing thumbnail :("></div><divclass=column><divclass=content><h2id=ingredients>Ingredients</h2><ul><li>1 tablespoon olive oil plus extra for drizzling</li><li>1 pound Italian sausage casings removed</li><li>3 carrots peeled and chopped</li><li>2 ribs celery chopped</li><li>1 onion chopped</li><li>4 garlic cloves minced</li><li>¼ teaspoon salt</li><li>½ teaspoon Italian seasoning</li><li>1 teaspoon dried oregano</li><li>¼ teaspoon crushed red pepper flakes</li><li>28 ounce can peeled tomatoes chopped, juice reserved</li><li>Parmesan rind</li><li>15 ½ ounce can cannellini beans rinsed and drained</li><li>4 cups low-sodium chicken broth divided</li><li>1 cup water</li><li>6 ounces ditalini or other small pasta</li><li>2 cups sliced baby spinach leaves</li><li>Salt and pepper to taste</li><li>Chopped fresh parsley leaves for garnish</li><li>2 ounces grated Parmesan cheese for garnish</li></ul><h2id=instructions>Instructions</h2><ul><li>Heat olive oil in a large Dutch oven over medium until shimmering. Add the
vegetables are softened, about 5 minutes.</li><li>Add the garlic, salt, Italian seasoning, oregano and red pepper flakes. Cook, stirring constantly until fragrant, about 1 minute.</li><li>Add the tomatoes and juice; stir to combine. Add the Parmesan rind, beans and 1 cup of the broth. Bring the mixture to a boil, reduce the heat to low and simmer for 10 minutes.</li><li>Add the remaining chicken broth and 1 cup of water. Increase the heat to medium-high and bring the soup to a boil. Add the pasta and cook until just tender, about 10 minutes, stirring frequently.</li><li>Discard the cheese rind. Turn off the heat, add the spinach to the pot and stir until wilted. Check seasoning and add salt and pepper to taste.</li><li>Ladle soup into individual bowls and garnish with parsley, grated Parmesan and a drizzle of olive oil if desired.</li></ul></div><h4class=subtitleid=date>Posted: Tue Jun 28, 2022</h4><h5class=subtitleid=wordcount>Word Count: 289 Words</h5><br><h2class=title>Tags</h2><divclass=buttons><buttonclass=button>
