Pasta Fagioli Soup

Heat the olive oil in a large pot over medium heat. Add the onions and carrots and sauté for about 10 minutes or until the onions become translucent. Add the garlic and sauté for about 30 seconds. Do not brown the garlic. Pour in the red wine, scrape the browned bits at the bottom of the pot, and let simmer for about 3-5 minutes.

Crush the whole tomatoes in a food processor, then add them to the pot along with the diced tomatoes, beans, bay leaves, salt and pepper. Simmer for another 10 minutes, then add the chicken broth. Once you add the broth, bring everything to a boil. (I put a lid on my pot, but you don’t have to).

After the broth starts to boil, add the pasta and cook for about 8 minutes or until the pasta is al dente. With about 1 minute remaining for the pasta to finish cooking, add the spinach. Finally, add the fresh basil. Serve garnished with Parmesan cheese and with crusty bread.