Soup Tuesday - Easy Pasta Fagioli

I love Pasta Fagioli soup for the health benefits of the spinach, beans and tomatoes and the fact that it about 30 minutes from stovetop to table.  This recipe will make 6 servings and kids love it as much as adults.  

Ingredients:  2 tablespoons olive oil, 2 chopped garlic clove, 1 (14 1/2 ounce) can premium diced, peeled tomatoes, undrained, 1 (48 ounce) can chicken broth, 1 cup ditalini pasta or small shell pasta, 1 (15 ounce) can garbanzo beans, drained, 4 cups baby spinach leaves rinsed (a 10 ounce bag), 1/4 cup grated Parmesan cheese

Heat the olive oil in a large saucepan, add garlic and saute for 2 minutes.  Add tomatoes, chicken broth, pasta and beans.  Stir.  Simmer covered for 15 minutes, stirring occasionally.  Add the spinach and continue cooking, covered, until leaves are tender, about 5 minutes.

Ladle into individual bowls and sprinkle with Parmesan cheese.  If the soup is too thick (the pasta absorbs the liquid), add more chicken broth as needed.    

You have a quick and hearty supper dish sure to please.  I like to keep a couple of refrigerated Pillsbury french bread loaves on hand to put in the oven as a perfect side with soup.  Bakes up in 20-25 minutes and smells amazing.  Happy Tuesday!