Recipe by Lisa Stinger
"This wholesome soup is quick and easy to make, and filled with lots of garlic flavor!"
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garlic, peeled and chopped
1 (15.5 ounce) can
cannellini beans, drained and rinsed
ditalini or other small pasta
1 (10 ounce) bag
baby spinach, rinsed and dried
salt and black pepper to taste
This recipe, despite its name, is the best "pasta e fagioli" on this site. I reduced the broth by about 1/4 because I like soups that are a bit thicker. It tastes okay as is if served w/ a generous topping of grated parmesan cheese. Without the cheese, it's a bit lacking in depth of flavor. By adding ~1 tsp. of lemon juice and a small pinch of chipotle pepper powder (to give a smoky flavor) I gave it enough flavor to stand on its own w/o the cheese. Anyhow, thank you, Lisa, for giving me the right proportions of ingredients for a real "pasta e fagioli". I really enjoyed it.
Bland, until I added a shake of hot pepper flakes and shredded some real parm on top of each bowl.
This is an incredibly delicious and hearty soup (one I make often), especially considering its ease in preparation and its simplicity. I do love baby spinach but I love Swiss Chard even better, so I chose to use that instead, including the ribs, which I sliced like celery and simmered in the soup for ten minutes before adding the chopped leaves and the beans. On this occasion I also cooked the ditalini separately so I could control how much Hubs and I each put in our bowls. I also added some cooked chicken, a chopped, red-ripe tomato and finished each serving with freshly grated Parmigiano-Reggiano. This soup is one of the best comfort foods I know.
This is a great soup! I used chicken stock instead of broth and I also added about six sprigs of fresh thyme (leaves only), juice from 1/2 a fresh lemon and a few dashes of McCormick "italian herbs" seasoning. I also added grated parmesean cheese and a little EVOO (extra virgin olive oil) to each individual serving - the EVOO & parm added to the presentation and the flavor was great. My hubby loved it and said this should be a keeper!! The leftovers tasted even better the next day. Yum!
This is a great recipe, easy to make and tastes just like the Beans & Greens from a wonderful restaurant called Umberto's.
I use a little more garlic, and add extra beans. Excellent !
This was very good. I made it as written using mini bow ties for my pasta. The only change I would make next time is to coarsely chop the spinach, rather than putting the leaves in whole. Even after wilting I thought some pieces were quite large. I also think frozen chopped spinach would work well in this. One word of caution – if you think you’re going to have leftovers, cook your pasta separately and add it to the soup when serving, otherwise the pasta will soak up a lot of the broth and you will no doubt have to add more broth to your leftovers.
Absolutely fantastic! You know when you are craving something and you can't put your finger on exactly what? Well, this soup was PERFECT! I used fresh, regular spinach and Great Northern White Beans and it was awesome!
Really a good soup if you season it well. IF you use ORZO, DO NOT use a full cup. I made it with a full cup and when I put it in the refridgerator overnight, the orzo soaked up ALL of the broth and all I had left was orzo and beans no broth at all. I would say 1/2 cup would be fine but definitely NOT a full cup!!
* Percent Daily Values are based on a 2,000 calorie diet.
Beans, Greens and Garlic Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 186
** Calories from Fat: 47
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