Italian Soup in a Flash

Italian Soup in a Flash (Pasta Fagioli)

Serves 4

The "flash" version.  This is the original, perfectly good and definitely fast.

• 2 cups dry pasta, shapes or noodles (broken if long pasta) pre--cooked SEE BELOW
• 4 cups vegetable broth 
• 1 can beans, kidney or great northern 
• 1 (14.5 ounce) can diced tomatoes, roasted or with Italian seasoning  
• dried Italian seasonings (basil, oregano, etc.) 
• fresh ground black pepper 
• 4 ounces fresh or frozen spinach 

1. Cook pasta according to package directions. Drain and set aside.
2. While pasta cooks, pour the broth into a medium-large saucepan and gently heat to a boil over a medium-high flame. 
3. When broth is boiling, add entire can of beans, liquid included. 
4. Then add canned tomatoes. Sprinkle with Italian seasonings and black pepper. Bring to a simmer.
5. Just before serving, add the spinach and heat until it is bright green.
6. Place pasta, about 1 cup per serving, in soup bowls. Ladle tomato bean soup on top and serve.

The slightly longer Carol version.  Differences in blue. This is how I make it now.  It is delicious!

• 2 cups dry pasta, shapes or noodles (broken if long pasta) pre-cooked SEE BELOW
• 1/2 cups finely chopped onion
• 2-4 cloves finely chopped garlic (to taste)
• 4 cups chicken broth 
• 1 - 2 cans beans, kidney or great northern 
• tomato paste to desired thickness (I start with about 1/3 of a small can - stir in and add as needed)
• dried Italian seasonings (basil, oregano, etc.) 
• black fresh ground pepper 
• 4 ounces fresh spinach 

1. Cook pasta according to package directions. Drain and set aside.
2. While pasta cooks, saute onion and garlic in olive oil.
3. Combine onion, garlic and broth in a medium-large saucepan and gently heat to a boil over a medium-high flame. 
4. When broth is boiling, add entire can(s) of beans, liquid included. 
5. Add tomato paste, starting with 1/3 of a small can - adding more until desired thickness.
6. Add Italian seasonings and black pepper. Bring to a simmer.
7. Place pasta, about 1 cup per serving, in soup bowls. Top pasta in bowls with slightly torn fresh (uncooked) spinach leaves.   Ladle tomato bean soup on top and serve.

Could garnish with a little freshly grates Parmesan.

Notes from CT for either version:

My first batch was salty, and I salt very lightly – so it may have been the tomatoes.

I use slightly less pasta – otherwise the pasta overwhelms the soup.

The seasoning is everything – and notice the recipe gives no quantities – taste as you go.

My absolute favorite pasta is a medium size very chewy pasta called trofie.  Anything similar will work, but this is really good.