Pasta “Fazool”

  • Yield: 6 to 8 servings

Italian comfort food at its best, this is an easy dinner to make with the kids. My children call this "“fazool,"” my family’'s southern Italian dialect for fagiole (beans). For nutrition and color, we’'ve added spinach to our simple family recipe.


2tablespoons olive oil
2-- garlic cloves, chopped
1can 14 1/2 oz premium diced, peeled tomatoes, undrained
1can 48 oz fat-free chicken broth
1cup ditalini or alphabet pasta
1can 15 1/2 oz garbanzo beans, drained
4cups baby spinach leaves, rinsed (about 1 10-ounce bag)
1/4cup grated Parmesan cheese


  1. Heat oil in a large saucepan; add garlic, sauté 2 minutes. Add tomatoes, chicken broth, pasta and beans and stir. Simmer, covered, for 15 minutes, stirring occasionally to prevent pasta from sticking to bottom of pan. Add spinach and continue cooking, covered, until leaves are tender, about 5 minutes. 
  2. Ladle into bowls and sprinkle with cheese. (Pasta tends to absorb liquid as soup sits. Add more liquid as needed. If making ahead, separate liquid from other ingredients and combine when ready to serve.) 

Nutritional Info *per serving

  • Calories 254
  • Fat 7
  • Sodium 707
  • Carbohydrate 33
  • Fiber 5
  • Protein 15