I know this concoction is not officially pasta fagioli (I looked it up). Originally Pasta Fagioli was an Italian dish that translates to pasta and beans and was meatless to serve on fridays. It was the start for me. Gotta have some meat. I also love beans and veggies and had loads of leftover garden zucchini. Heck, throw in whatever kind of beans and veggies you have into the basic soup. It WILL be good.
Ingredients:
• 5 cups of water
• 2 Tablespoons of beef bullion base
• 2 onions, chopped
• 4 celery ribs, diced
• 1 zucchini, sliced thinly
• 1 can (16oz) kidney beans, rinsed and drained
• 1 can (16oz) cannellini beans, rinsed and drained
• 2 cans (14 ½ oz) of diced tomatoes undrained
• 1 can spinach (14 ½ oz) squeezed and drained
• 1 jar (26oz) can of spaghetti sauce
• 1 clove of minced garlic
• 2 teaspoons Italian seasoning
• 1 teaspoon dried parsley
• 4 oz uncooked pasta shells (or similar pasta)
• salt, pepper and hot sauce to taste (no judging here)
Directions:
In a large dutch oven or stockpot, cook crumbled Italian sausage over medium heat until no longer pink, drain and set aside.
Saute onions and celery in the same pot until the onions are translucent. Add broth (water and beef bullion), tomatoes, spaghetti sauce, spinach, zucchini, beans, Italian seasoning, parsley and sausage.
Bring to a boil. Reduce heat and simmer, covered, 30 minutes. Add pasta and simmer covered until pasta is tender, about 12 minutes.
This makes A LOT and it is only hubby and me so I generally freeze half . Set aside that which you are going to freeze BEFORE you add the pasta. When you defrost it make fresh pasta, that way it won't be mushy. Believe me the extra effort is worth it.
