This soup was so easy and SO good – especially reheated on the second day after all the flavors had melded together in the fridge overnight. It’s very similar to Olive Garden’s version of the soup and, in my opinion, even better.

By the way, it’s pronounced like fa-zool, NOT like fa-jee-olee…like some unnamed young woman was pronouncing it until corrected by her mother (thanks, mom).

Pasta Fagioli>

(V: = vegan alternative)

6 slices thick cut bacon, diced or cut using kitchen shears (V: leave out or substitute with 1/2 package of Gimme Lean veggie sausage)
1 small onion, chopped
4 garlic cloves, minced
1 15oz can diced tomatoes
2 14oz cans cannellini beans, drained
1 12oz package frozen spinach
6 C chicken broth (V: vegetable broth)
3 cups water
1 8oz can tomato sauce
1 TBS dried parsley
1 tsp salt
1 tsp ground black pepper
1 tsp oregano
8 oz rotini pasta, uncooked

Heat a large saucepan on the stove over medium heat and start sauteing the bacon. Once it’s begun to crisp a little add the onion and saute until tender. Add in the garlic and saute 2 more minutes then add the diced tomatoes, beans, spinach, broth, water, tomato sauce, and seasonings.

Allow to simmer for 30-40 minutes. Bring to a boil then add in pasta (any kind will work, I just happen to love rotini and had half a box in the cupboard) and cook until tender. Serve with warm homemade french bread and butter.

Pasta Fagioli

P.S. I just experimented cooking up a batch of vegan coconut milk dark chocolate pudding from scratch. It’s still cooling in the fridge but I have high hopes on the taste. Recipe later this week 🙂