2 (15-ounce) cans drained red kidney beans
2 (15-ounce) cans drained small white bean
½ cup shredded carrots
1 (14-ounce) can diced tomatoes, drained
3 cups hot water
2 tablespoons minced fresh parsley
1½ teaspoons dried oregano
1½ teaspoons salt
½ teaspoon pepper
½ teaspoon dried basil
¼ teaspoon dried thyme
4 cups fresh baby spinach
½ cup small shell pasta
1. Heat the olive oil over medium heat in a large soup pot.
2. Sauté celery, garlic, onion, green beans, and zucchini for 5 minutes.
3. Add the broth, beans, carrots, drained tomatoes, hot water, and spices.
4. Bring the soup to a boil. Reduce heat and simmer for 20 minutes.
5. Add spinach leaves and pasta. Cook for an additional 20 minutes.Olive Garden Pasta e Fagioli Soup
Pasta e faioli means “pasta and beans” in Italian, and is a traditional meatless soup served by
Italian peasants for centuries. The recipe contains ground beef, but it can be omitted to make a
vegetarian dish.INGREDIENTS | SERVES 6–8
2 pounds ground beef
1 chopped onion
3 chopped carrots
4 stalks chopped celery
2 (28-ounce) cans undrained diced tomatoes