Ingredients Jump to Instructions ↓

  1. 1 Can Bushes Canned Cannelli beans.

  2. Homemade chicken stock I fill the empty bean can twice and add to the soup.

  3. 1/2 pound of Gemelli or Rotini pasta

  4. 2 handfuls of fresh spinach

  5. 1/2 chopped onion

  6. 2 cloves garlic sliced thin

  7. 1/4 pound of panchetta cut in small slices.

  8. Olive Oil

  9. pinch fresh chopped parsley

Instructions Jump to Ingredients ↑

  1. Boil water and a healthy pinch of salt and cook the Gemelli or Rotini pasta. Don’t cook it al dente as it will expand in the soup and absorb all the broth.

  2. In a sauce pan saute the panchetta on a low-medium heat until almost crispy but still tender.

  3. Now add some Olive Oil to the pan and start to saute the onions and garlic also on med/low heat until translucent.

  4. Take the cans of cannelli beans and empty them into a pot along with the juice in the can.

  5. Add your chicken broth, the sautéed onions, a splash of Olive Oil and bring to a boil.

  6. Now add your fully cooked Rotini or Gemelli pasta to the soup.

  7. I like to add the spinach directly to the pot but add it last last so it keeps that bright green color.

  8. If you like a little heat to your pasta fagioli recipe pinch some crushed red pepper and then a pinch of parsley.

  9. Serve it hot with parmigiano on the side.

  10. Simple quick and easy pasta soup recipe that will feed the whole family. For family of 14 or larger Please triple the ingredients.

  11. Review & Rate


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