Pasta Fagioli for Kids

  • Yield: 6 to 8 servings

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.


2tablespoons 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
1cup ditalini or alphabet pasta
1 (15-ounce) can garbanzo beans, drained
4cups baby spinach leaves, rinsed (about 1 10-ounce bag)
1/4cup grated Parmesan cheese


  1. 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.
  2. 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

Nutritional Info *per serving

  • Calories 254
  • Fat 7
  • Sodium 707
  • Carbohydrate 33
  • Fiber 5
  • Protein 15