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Vegetarian Pasta e fagioli

I am always searching for new recipes that satisfy my whole family. Feeding a meat-and-potatoes loving husband, my vegetarian self, and 2 extremely picky little ones can be challenging, especially while trying to grocery shop on a budget and make meals that don't take hours of prep time. Most new recipes I try are a major fail...but tonight, I found a winner, and I want to share it with you.

I made Vegetarian Pasta Fagioli and adapted this recipe from Cilantro & Citronella. Below is my version:

Pasta e Fagioli
1 tablespoon Olive oil
1/2 medium sweet onion, diced
1 carrot, peeled and diced
1 celery stalk, chopped
2 cloves garlic, minced
1 zucchini, halved and sliced
1/2 teaspoon dried basil
28 oz whole or diced tomatoes, undrained
20 oz great northern beans, undrained
4 oz fresh baby spinach
1 cup vegetable broth
2 tablespoons parsley, chopped (optional)
1/2 teaspoon salt
Pepper to taste
7 oz short pasta (I used elbow macaroni)

Heat a large pot over medium heat. Add oil, onion, carrot, and celery. Saute until onion is transparent (2-3 minutes).

Add garlic. Cook until soft, 1-2 minutes. Add zucchini and basil. Cook 2-3 minutes, stirring occasionally.

Add tomatoes and juice. (If using whole tomatoes, break into smaller pieces with your spoon).

Add beans and their liquid, spinach, broth, parsley, salt, and pepper. Bring to a boil, then reduce heat. Simmer 15 minutes.

Meanwhile, cook pasta according to package directions until Al dente. Drain, add to soup. Serve immediately.

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