Search My Blog!!

Monday, November 9, 2009

Spinach & Pasta e Fagioli

The weather has been gorgeous lately, but this has not stopped me from craving the comfort of a nice, big bowl of soup.  Soup is so easy.  Plus, it lasts for a while and this is a necessity during the school week.

This spinach pasta fagioli soup was absolutely incredible.  I bookmarked this about a month ago and have been craving it since I saw it.  I was so happy to finally make it.  Not only did I enjoy it, but so did my fiancee, the carnivore.  He also ate all of the vegetables that were in the soup.  I was impressed and very, very pleased not to see a pile of leftover vegetables remaining in his "empty" bowl.

Considering he is a carnivore, I decided to add some chicken to this meal.   I made a few slight changes to the ingredients and recipe from the original.  I also was pleasantly pleased with the white pepper - especially considering my last use turned into a disaster.

My changes are reflected in the recipe below.  You can find the original recipe from the link above.

Thank you, Mom, for my new stockpot!  This is much better than my old 4 quart pot.  Salem also thanks you for the box it came in :)

Spinach and Pasta e Fagioli
adapted from Savoring Time in the Kitchen

  • 14 oz. boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 2 medium onions, coarsely chopped
  • 2 large carrots, peeled and coarsely chopped (add more if desired)
  • 6 cups chicken stock or broth
  • 2 garlic cloves, minced
  • 1 can diced tomatoes with oregano, basil & garlic seasoning, well-drained.
  • 2 tablespoons finely chopped fresh basil or 2 teaspoons dried basil
  • 1 can of cannelini beans, drained and rinsed
  • 1 cup bagged spinach, cut into thin julienne
  • ¾ cup dry pasta such as Ditalini (or brown rice elbows)
  • 1 teaspoon salt or to taste
  • ½ teaspoon white pepper
  • ¼ cup finely chopped parsley 
  • Freshly grated Parmesan for garnish

  1. For Chicken:  Place thawed chicken breasts in pot.  
  2. Sprinkle some italian seasoning, salt & pepper on chicken.
  3. Pour enough water over chicken to cover.
  4. Simmer over medium heat for about 50 minutes w/ lid.
  5. Once chicken is done, shred with two forks and set aside.
While chicken is cooking, prepare soup.
  1. For Soup:  Heat the oil in a 6 or 8-quart soup pot over medium heat.
  2. Add the onions and sauté for about 5 minutes, stirring occasionally. 
  3. Add the carrots and sauté for 3 minutes. 
  4. Add garlic, stock, tomatoes and basil.
  5. Simmer for about 30 minutes, partially covered.
  6. Meanwhile, cook the pasta in boiling water according to package instructions, drain and reserve.
  7. After simmering for 30 minutes, add the beans. 
  8. Add the shredded chicken, julienne of spinach and pasta. 
  9. Cook for only about 5 minutes.
  10. Then add salt, pepper, 2 tablespoons of the parsley and taste for seasoning.
  11. To serve, ladle the soup into bowls and garnish with the remaining parsley and/or parmesan.
This soup can be prepared up to 3 days ahead through step 5 and then refrigerated.  You can also freeze the soup.  Adjust seasonings and add fresh herbs after reheating frozen soup.

No comments:

Post a Comment