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Pasta con spinaci e fagioli |
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written
by ars7 / 09.20.2004 |
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Recipe Name |
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Pasta con spinaci e fagioli
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Ingredients |
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1 onion, diced
5 cloves garlic, minced
~2 Tb olive oil
2 tomatoes, diced
.5 kg fresh spinach, washed well, destemmed, and coarsely chopped
1 can canellini beans
~4 Tb minestrone spice from the Campo
pasta (something bite-sized)
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Instructions |
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Saute onion and garlic in oil. Add spinach, saute until wilted. Add tomato, beans, and spice. Add a little bit of water if necessary*. Simmer, stirring occasionally, for 15-30 min (cook pasta during this time). Serve over pasta.
*If you want a soup or stew instead of a sauce, add 3-6 cups water. Bring to a boil for 3 min, then reduce heat and simmer for at least 10 min. Add pasta and cook until done.
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Story |
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A couple years ago, I had some incredible pasta e fagioli soup in an Italian restaurant in Nashville, of all places. This is my constantly evolving attempt to recreate it. This recipe is very easy to double, but almost impossible to make less than 4 servings. You can also use frozen spinach and canned diced tomatoes. I'm not quite sure what all is in the minestrone spice mix, but it's wonderful stuff.
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