Tuscan-Style Pasta e Fagioli

servings
6
prep time
15 minutes
cook time
30 minutes
A bowl of Tuscan-style pasta e fagioli soup accompanied by a glass of water and a glass of red drink.

Recipe Image

Ingredients

  • 30 ml (2 tablespoons) extra-virgin olive oil
  • 2 medium carrots, peeled and chopped
  • 1 medium yellow onion, chopped
  • 2 ribs celery, chopped
  • 2 cloves garlic, minced
  • 425 grams (15 ounce) canned Great Northern beans
  • 425 grams (15 ounces) canned kidney beans
  • 907 grams (32 ounce) chicken broth
  • 3 leaves Swiss chard, including stems, chopped
  • Salt and freshly ground black pepper
  • 237 ml (1 cup) spaghetti, snapped into 2.5 cm (1-inch) pieces

Preparation

  1. Heat oil in a large, deep pot over medium heat. Add carrots, onion, and celery, and sauté until slightly softened, about 5 minutes. Add garlic and cook for 1 minute.

  2. Add beans, chicken broth, and Swiss chard, and bring to a boil. Season with salt and pepper to taste.

  3. Add the spaghetti and cook according to package instructions for al dente.

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