Ditalini E Faglio Soup
Ditalini E Faglio Soup
with Spinach and Parmesan
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Ditalini E Faglio Soup

with Spinach and Parmesan


Serves 4 to 6
  • 1 tablespoon extra virgin olive oil
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 can (15.5 oz) cannelloni beans or kidney beans, undrained
  • 1 can (28 oz) diced tomatoes, undrained
  • 3 cups packed spinach, trimmed and coarsely chopped
  • 4 cups chicken broth (homemade is most nutritious)
  • 1 cup ditalini pasta or a similar small-sized pasta
  • ½ cup grated parmesan cheese (optional)
Recipe by Anna Watson Carl


Sample step.
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Adapted from Wegman’s Menu Magazine

1. Heat oil in a soup pot on low. Add celery and garlic; cover and cook 4-6 minutes or until tender.

2. Add beans and tomato; bring to a simmer and cook 4 minutes.

3. Add spinach, broth and pasta. Season with salt and pepper to taste and simmer about 8 minutes or until pasta is cooked.

4. Serve and sprinkle with parmesan cheese.

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