Pasta Fagioli for Kids
- Yield 6 to 8 servings
Italian comfort food at its best, this is an easy dinner to make with the kids.
My children call this "fazool," my family's southern Italian dialect for fagiole (beans). For nutrition and color, we've added spinach to our simple family recipe.
- 2 tablespoons olive oil
- 2 garlic cloves, chopped
- 1 (14 1/2-ounce) can premium diced, peeled tomatoes, undrained
- 1 (48-ounce) can fat-free chicken broth
- 1 cup ditalini or alphabet pasta
- 1 (15-ounce) can garbanzo beans, drained
- 4 cups baby spinach leaves, rinsed (about 1 10-ounce bag)
- 1/4 cup grated Parmesan cheese
- Heat oil in a large saucepan; add garlic, sauté 2 minutes. Add tomatoes, chicken broth, pasta and beans and stir. Simmer, covered, for 15 minutes, stirring occasionally to prevent pasta from sticking to bottom of pan. Add spinach and continue cooking, covered, until leaves are tender, about 5 minutes.
- Ladle into bowls and sprinkle with cheese. (Pasta tends to absorb liquid as soup sits. Add more liquid as needed. If making ahead, separate liquid from other ingredients and combine when ready to serve.)
Recipe by Joan Cirillo