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 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.
Bland, until I added a shake of hot pepper flakes and shredded some real parm on top of each bowl.
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.
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.
LOVED this easy, quick and healthy soup! I used whole wheat elbow macaroni and sprinkled the soup with shredded parmesian cheese. Delicious!
Happy tummy! So good! I used orzo, and kale instead of spinach. Also added celery, a can of diced tomatoes and some smoked turkey sausage. The stock I used was pretty bland, so I added some dried thyme, parsley, a tad of ground cayenne and a ton of black pepper. Gave my dad a bunch to take home since he loved it too. Yes, pasta in soup will absorb the broth as it sits, so I just add some water when heating up leftovers. Not ideal, since the pasta does get mushy, but when a soup is this great I don't care all that much. I often cook pasta separately from soup for just this reason, and store the leftovers separately. Didn't bother this time. Garlic, greens and beans RULE.
* 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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