Very Veggie Pasta Fagioli

by AM

I've added meat & veggies, more beans, & less pasta to a traditional Pasta Fagioli recipie. Use less or more chicken broth depending on how thick you like your soup.


3 stalks celery, chopped
1 onion, chopped
3 cloves garlic, minced
2 peppers (red, yellow, or orange) finely chopped
1 carrot, chopped very finely
2 tomatoes, chopped or 15 oz can of diced tomatoes
2-3 cups fresh spinach
1 teaspoon italian seasoning
2 teaspoons dried parsley
1/4 teaspoon crushed red pepper
1 box (32) fl oz. low sodium fat free chicken broth
1 (8) oz tomato sauce
1/4 cup elbow macaroni
1 (15 oz) can cannellini beans, drained, not rinsed
1 (15 oz) can pink, red, black, or white beans, drained and rinsed (or any other bean)
1-2 links mild or hot turkey sausage with casing removed


1. In a large saucepan, cook celery, onions, garlic, peppers, carrots, & sausages, seasonings over medium heat, until onions are translucent, & turkey is cooked. Break up the sausage while cooking. Stir in chicken broth, tomatoes, tomato sauce & simmer for 20 minutes.

2. Add pasta & cook until pasta is tender.

3. Add beans, add spinach. Heat through. Serve with or without Parmesan cheese.

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