Originally published on “Blaise the Baker” November 10th, 2017
We are entering cold weather season here in Indiana and nothing to me says “welcome cold weather” like a big bowl of warm and comforting soup! Pasta Fagioli – which basically means “pasta and beans” – is quickly becoming one of my favorite soups! It is hearty, warm, cooks up in no time and is only 4 ingredients! FOUR! Can you believe that? Print this out, save it, bookmark it, whatever you want to do – just keep this recipe and make it this weekend!
1 jar “Ragu Chunky” pasta sauce with tomato, basil and garlic
2 cans (19 oz each) white kidney beans, rinsed and drained
1 package (10 oz) frozen chopped spinach, thawed but not drained
16 oz ditalini pasta, cooked and drained
4 cups reserved pasta water
4 cups water
To prepare the spinach: microwave the frozen spinach in a microwave safe container for four minutes. Using a fork, cut up and separate. Do not drain the spinach.
To prepare the pasta: cook in a large amount of salted boiling water with a splash of olive oil added. Cook according to package directions.
In a large soup pot over medium heat, combine the pasta sauce, prepared kidney beans, prepared chopped spinach, pasta and reserved pasta water. Bring to a low boil, stirring occasionally.
Add in four cups of water and simmer, stirring occasionally. Salt and pepper to taste.
Serve hot. Store leftovers, covered, in the refrigerator for up to three days.