1 medium onion – diced
2 cloves garlic – crushed and diced
6 cups broth (chicken or vegetable)
1 can crushed tomato
1 tsp Italian seasoning
½ pound of ditalini pasta
2 cans cannellini bean (white kidney beans)
1-2 cups chopped fresh spinach
Salt and pepper to taste
Menu Monday – Pasta Fagioli
This recipe can be stored in the refrigerator for 3-4 days. When reheating be sure to add water because pasta absorbs it during storing. If you would like to prep the recipe and freeze you can eliminate the pasta and add it when reheating.
Prep time: 15 minutes
total cook time: 30 minutes
Serves 4 to 6
(if using gluten free pasta, precook pasta as per directions. Prepare recipe below and add pasta as your final step. If you add pasta prior, it will change the consistency of the broth and pasta can easily become overcooked)
1. In a large pot, add oil. Saute onion until translucent then add garlic and saute for approximately 2-3 minutes.
2. Add can of crushed tomato, seasoning, broth and pasta. Bring to a boil then reduce heat to medium.
3. When pasta is al-dente, add beans and spinach. Salt and pepper to taste.
This recipe comes from the amazing birth and postpartum doula and CLC extraordinaire, Anna Gourlay-Irons.
Wise Birth Choices clients have exclusive access to our monthly meal planning event. Just one of the added benefits of choosing WBC as your doula service! Message us here or call/text 732-754-9551 for more information.