Eating from the Pantry: Pasta e Fagioli

Pasta e Fagioli is one of my favorite soups and I always make a point to get some from Bella Napoli's Italian Bakery whenever I'm in New York.

Unfortunately it's not often enough so I decided to make my own version. I dub thee Pasta e "Faux"gioli.

Pasta e "Faux"gioli

2 stalks celery, chopped thinly
2 medium carrots, chopped thinly
1 onion, diced
2 garlic cloves, minced
1 tablespoon olive oil
2 teaspoons Italian seasoning (or 1 tsp basil & 1/2 tsp rosemary)
1/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups water
1 can of 98% fat free chicken broth
1 can diced tomatoes, with juices
1 can cannellini beans or white kidney beans, rinsed and drained
1 cup small pasta (any kind; I used tiny shells that I found at DG for .45/bag)
2 cups fresh spinach sliced thinly
Shaved Parmesan (optional)

Cook celery, carrots, onion and garlic in olive oil for about 5 minutes or until veggies are softened. Add seasoning, salt, pepper, water, broth, and tomatoes. Bring to a boil and cook for 10 minutes or until carrots are soft.

In a separate pot cook the pasta until al dente.

Once carrots are cooked through add beans and pasta until heated through. Then add spinach and cook until wilted - about two minutes. Serve & top with parmesan.

Serving: 1 1/2 cup = 218 calories