Here I’ve turned my Nanna’s recipe for Pasta Fagiole or “Fazool” as she pronounced it into a bright line eating no pasta version. Buon Appetito. RECIPE:
Zuppa Fazool – (No Pasta) Pasta Fagiole Soup
20-24 ounces Homemade Chicken Stock (or store bought veggie or chicken stock reduced for 15 min)
14.5 oz can Hunts tomato sauce or diced/crushed
1 Bag fresh spinach
1 medium white onion chopped
Garlic Powder, Italian Spices, S & P
14.5 oz can Cannelini beans or white navy or both
Crushed garlic
Optional: ricotta, mozzarella and parmesan
Sauté chopped onion until tender. Make “quick sauce” w crushed garlic, basil (fresh or dried) and Italian spices. Add all to stock. Pour out most of aquafaba before adding can of beans. Add seasoning to taste. Simmer 15-20 min. 3 min before serving stir in 1/2 – 3/4 bag spinach as desired.
Serve with dollops of ricotta, mozzarella and parmesan.
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Together we get better. – Lovely