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PASTA FAGIOLI SOUP

Active Time : 35 minutes
Total Time : 35 minutes
Serves : 6 servings
INGREDIENTS
  • 1 tablespoon organic extra virgin olive oil
  • 1 cup chopped onions
  • 1/2 pound chopped pancetta
  • 1 tablespoon chopped garlic
  • 3 cups organic low sodium chicken broth
  • 1 15 ounce can organic tomato sauce
  • 2 15 ounce cans organic pinto beans rinsed and drained
  • 2 cups organic rotini pasta
  • 1 tablespoon chopped organic fresh rosemary
  • 2 cups organic baby spinach leaves
  • - freshly grated Parmesan cheese optional
DIRECTIONS

In large saucepan, heat oil over medium heat. Add onions, pancetta and garlic. Sauté until the onions are tender (about 5-7 minutes).

Add chicken broth, tomato sauce, beans and pasta. Cook until pasta is al dente (about 10 minutes).

Add rosemary and spinach. Continue cooking 5 minutes. Ladle into soup bowls, sprinkle with Parmesan cheese, if desired.