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Garden Vegetable Pasta Fagioli

Ingredients

  • 1 ¼ cup small pasta
  • 1½ tbsp olive oil
  • 3 slices pancetta diced
  • 1 small onion diced
  • 1 large carrot diced
  • 6 Roma tomatoes peeled, seeded, diced
  • 1 medium zucchini or yellow squash diced
  • 2 garlic cloves minced
  • 1 tbsp tomato paste
  • 4 cups chicken broth
  • 2 14- oz cans cannellini beans
  • ½ tsp dried oregano
  • ½ tsp dried thyme
  • 1 bay leaf
  • 2 cups fresh baby spinach
  • Salt and pepper to taste

Instructions

  • Cook pasta according to package instructions until al dente. Drain and set aside.
  • In a large soup pot, heat oil and cook pancetta until browned, about 3 minutes. Add onions, carrots, tomatoes, and zucchini, and sauté for 5 minutes. Stir in garlic and cook for another minute. Add tomato paste, chicken broth, beans, oregano, thyme, and bay leaf to the pot, and bring to a boil. Simmer for 20 minutes.
  • Remove and discard bay leaf. Add cooked pasta and spinach, and simmer for 5 minutes more. Season with salt and pepper to taste. Serve with parmesan cheese and fresh parsley or basil.