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Step 3: Add the Remaining Ingredients
Add tomatoes and broth: Stir in the diced tomatoes (with their juices), beef or vegetable broth, cannellini beans, kidney beans, oregano, basil, salt, and black pepper.
Bring to a simmer: Increase the heat to bring the soup to a simmer, then reduce the heat to low and let it cook for about 20 minutes.
Step 4: Cook the Pasta
Add pasta: Stir in the small pasta and cook according to package instructions until al dente, usually about 8-10 minutes.
Add spinach: In the last 2 minutes of cooking, add the fresh spinach (or kale) and stir until wilted.
Step 5: Serve
Taste and adjust seasoning: Taste the soup and adjust the seasoning if necessary.
Garnish and serve: Ladle the soup into bowls and garnish with grated Parmesan cheese and fresh parsley.
Tips for Success
Pasta Choice: Feel free to use any small pasta you have on hand. Just adjust the cooking time according to the package instructions.
Vegetarian Option: For a vegetarian version, skip the meat and use vegetable broth. You can also add more beans or other vegetables for extra protein.
Make It Ahead: This soup can be made ahead of time and tastes even better the next day. Just reheat and enjoy!
Storage Instructions
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze: This soup freezes well. Allow it to cool completely, then transfer to freezer-safe containers and freeze for up to 3 months. Thaw in the refrigerator before reheating.
Serving Suggestions
Pair your Copycat Pasta Fagioli Soup with:
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