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:
Crusty Bread: Serve with crusty bread or garlic bread for dipping.
Side Salad: A fresh side salad complements the richness of the soup beautifully.
Enjoy making and savoring this delicious Copycat Pasta Fagioli Soup! It’s hearty, flavorful, and perfect for any occasion. If you have any questions or need more variations, feel free to ask!
