My take on Pasta e Fagioli

I posted a pic of the soup earlier in the week. I was so obsessed with it. Easy to make, filling, tasty and healthy. And if anyone asks - you are getting protein from the beans, brown rice pasta and the spinach! // pasta e fagioli


  • 1-2 tablespoons olive oil
  • 1/2 onion, diced
  • 2 stalks celery, finely diced
  • 3 carrots, sliced into coins
  • 1 clove garlic, minced
  • 2 sprigs thyme, destemmed
  • 1 teaspoon oregano
  • salt and pepper to taste
  • 1 (15 oz) can cannellini beans, rinsed and drained
  • 1 can tomato sauce
  • 4 cups vegetable broth
  • 2 cups water
  • 1.5-2 cups bite size brown rice pasta of choice


  1. Heat a stock pot to medium. Add olive oil, then onion, celery, carrots, salt and pepper and cook 5 minutes until soft.
  2. Add garlic, thyme, oregano, beans, tomato sauce, broth and water and stir.
  3. Turn heat to high and bring liquid to a boil.
  4. Turn heat to medium-high, add pasta and cook 6-8 minutes.
  5. Turn heat to low, mix in spinach, taste for additional salt and pepper, and serve.