Pasta Fagioli with Spinach
Dress Up the Ordinary
There are many versions of this traditional Italian peasant dish of beans and pasta. We've added some prosciutto and spinach to round out the robust flavors of the beans, tomatoes, garlic, and rosemary. Serve it with a crisp salad and warm garlic bread.
2 tablespoons olive oil, divided
4 ounces sliced prosciutto, chopped
1 cup diced onions
1/2 cup diced peeled carrots
1/2 cup diced celery
2 cloves garlic, minced
1 tablespoon minced fresh rosemary
2 cans (15 1/2 ounces each) cannellini beans, drained and rinsed
1 large can (28 ounces) crushed tomatoes (with Italian-style herbs, if possible)
1 1/2 ounces Glace de Poulet Gold® dissolved in 4 cups hot water
1 cup dry ditalini or other small pasta
1/3 cup chopped fresh parsley
6 ounces fresh baby spinach
Salt and ground black pepper
Add 1 tablespoon of the olive oil to a large pot over medium-high heat. Add the prosciutto and cook for 8-10 minutes, stirring frequently, until the prosciutto is crispy (be careful not to burn it). Transfer the prosciutto to a paper towel to drain. Leave the remaining oil in the pot.
Reduce the heat to medium and add the remaining tablespoon of olive oil, then the onions, carrots, celery, garlic, and rosemary. Cook, stirring frequently, 6-8 minutes, until the vegetables are soft but not browned.
Add the beans and tomatoes and stir to combine. Add the dissolved Glace de Poulet Gold®and bring to boil over high heat. Return the heat to medium and simmer for 10 minutes.
Stir in the pasta and simmer for 8-10 minutes, or until the pasta is tender. Stir in the parsley, spinach, and prosciutto. Season to taste with salt and pepper.
- For a thicker consistency, use a bit less stock.
- Freeze the prosciutto for 20 minutes to make chopping easier.