Kathleen Little

I can’t claim to be an Italian grandmother, but I love a good “fah-jool”. This recipe is a humble and delicious homage to the old-world ability of nonnas to create meals with the simplest of ingredients that far exceed the sum of their parts. 

Ingredients:

• 1 tablespoon extra virgin olive oil
• 1 medium onion, chopped (1/2 cup)
• 2 cloves garlic, minced
• 1 can (15 oz) cannellini beans, drained but not rinsed
• 1 can (14.5 oz) diced tomatoes with liquid
• 1 can (14.5 oz) sliced canned carrots, drained
• 32 oz chicken or vegetable broth
• 2 cups of frozen chopped spinach
• ½ pound of uncooked cavatappi (corkscrew pasta)
• ⅓ cup of basil pesto sauce
• Shredded or grated parmesan cheese

Instructions: 

1. In a large soup pot, sautee chopped onions and minced garlic in olive oil over medium-high heat until the onions are tender and translucent. Take care not to burn the mix.
2. Add to your pot a cup of broth while vigorously stirring to ensure that the pot has been lightly deglazed. After a minute or so, the rest of the broth can be added. 
3. To your pot, add the entire can of diced tomato, both cups of frozen spinach, half of the can of canellini beans, and half of the can of sliced carrots. 
4. Maintain medium-high heat until the pot has reached a rolling boil. Then, add cavatappi and cook until the pasta is al dente (1 - 2 minutes before the package’s full cook time), stirring occasionally. 
5. Once al dente, reduce the heat to a low simmer, then add the basil pesto sauce and remaining beans and carrots.
6. Cover the pot and let it sit for 5 - 10 minutes, stirring gently and occasionally.  
7. The soup is ready to serve after it has been adjusted for salt (to taste) and the flavors have married. 
8. Top with parmesan and enjoy!
9. 
   

The rationale behind adding some vegetables at certain parts of the cooking process is to ensure that the flavors are fused into every spoonful of the soup without eviscerating all of the texture. For this same reason, I prefer to use cavatappi. Traditional ditalini doesn’t keep it’s consistency quite as nicely in the refrigerator as the thicker corkscrew. No one wants a two day old bowl of paste. 

I love this recipe because it is easy to keep the ingredients on hand, can be prepared quickly, and is cost effective. If you are a bit squeamish about using canned vegetables, use frozen or fresh. If you’d prefer a homemade broth, go for it! Did you can or freeze some of the pesto sauce you made in June? Use that instead of store-bought. Some people like to add protein to this soup like chicken or meatballs You control what you want and also what you can afford. Use what you have on hand to cut your costs. As always, BE CREATIVE!

Eat well, friends!