White Pasta Fagioli with Spinach
White pasta fagioli with spinach is a simple cozy recipe with white beans, ditalini pasta, vegetables olive oil, and spices. A light and satisfying vegetarian soup to make for lunch or dinner!
This is a fantastic pasta fagioli without tomatoes, loaded with zucchini, celery, spinach, and beans. Enjoy with a side salad and a thick slice of homemade sourdough or herb focaccia bread.
Servings: 6 servings
Calories: 213kcal
Cost: $3
Equipment
- Large Pot
Ingredients
- 8 ounces ditalini pasta or other small shaped pasta
- 2 tablespoons extra virgin olive oil divided
- 3 cloves garlic minced
- 3 stalks celery chopped
- 1/2 large zucchini chopped (about 1.5 cups chopped zucchini)
- 2 14 ounce cans white beans drained and rinsed, about 3 cups
- 4 cups Vegetable Stock
- 1 tablespoon Italian seasoning
- 1/2 teaspoon Sea Salt
- 3 cups baby spinach
- 1/2 lemon juiced (about 1/4 cup)
- 1/4 cup parmesan cheese for garnish
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- In a large pot, heat 1 tablespoon of the olive oil. Add the garlic, celery, and zucchini, and sauté for 7-8 minutes over low heat to soften the vegetables. Add the white beans, low sodium vegetable stock, Italian seasoning blend, salt, and bring to a boil.
- Once boiling, reduce heat to low. Simmer the soup for about 20 minutes until celery and zucchini are tender.
- Add the lemon juice and baby spinach the cooked to the soup, and stir well to combine. Spinach will wilt into the soup in a few minutes.
- Once ready to serve, drizzle the remaining tablespoon of olive oil and a sprinkle of fresh parmesan cheese on top for a velvety finish.
Video
Nutrition
Calories: 213kcal | Carbohydrates: 32g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 4mg | Sodium: 285mg | Potassium: 272mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1520IU | Vitamin C: 11mg | Calcium: 81mg | Iron: 1mg