This comforting bowl of Tuscan-style pasta e fagioli soup offers a medley of beans, vegetables, and pasta. Photo credit: Lia Windt.
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.
Add beans, chicken broth, and Swiss chard, and bring to a boil. Season with salt and pepper to taste.
Add the spaghetti and cook according to package instructions for al dente.
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