Pasta e Fagioli recipe

Ingredients:
2 quarts
broth, (vegetable or chicken)
1 teaspoon olive oil
1 cup red onion,
finely chopped
1/2 cup celery, finely copped
1 tablespoon garlic,
minced
2 teaspoons fresh rosemary, chopped
2 teaspoons fresh sage,
chopped
2 cups tomatoes, seeded and finely chopped
1/4 teaspoon
salt
1 teaspoon pepper
8 ounces pasta, (ditalini, rotini, spirals,
etc. uncooked)
3 cups spinach, coarsely chopped
1 1/4 cups cannellini
beans, or Great Northern Beans (dry)

Procedures:
2 quarts broth, (vegetable or
chicken)
1 teaspoon olive oil
1 cup red onion, finely chopped
1/2
cup celery, finely copped
1 tablespoon garlic, minced
2 teaspoons
fresh rosemary, chopped
2 teaspoons fresh sage, chopped
2 cups
tomatoes, seeded and finely chopped
1/4 teaspoon salt
1 teaspoon
pepper
8 ounces pasta, (ditalini, rotini, spirals, etc. uncooked)
3
cups spinach, coarsely chopped
1 1/4 cups cannellini beans, or Great
Northern Beans (dry)