This pasta fazoolander recipe is the answer to anyone claiming they don't have enough time to cook after a long day at work. This entire recipe takes about 30 minutes from start to finish. It's the kind of dish you really want to savor on a chilly winter day.
Ingredients
- ½ tablespoons olive oil: 1 piece
- tomato paste: 1 tsp
- anchovy fillet: 1 piece (chopped)
- chicken broth: 4 cups
- dry cheese tortellini: 1 cup
- white beans: 1 can (15 ounce can, drained)
- pinch red pepper flakes: 1 piece (for garnish)
- pinch dried oregano: 1 piece
- salt and ground black pepper: (to taste)
- baby spinach leaves: 2 cups
- Parmesan cheese: 0.25 cup (grated)
Metric Conversion
Stages of cooking
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Heat oil in a large saucepan over medium heat. Stir in tomato paste and anchovy fillet; cook until fragrant and the color deepens, 2 to 3 minutes.
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Pour in chicken broth and bring to a boil. Stir in tortellini and beans; cook until tortellini are cooked through but still firm to the bite, about 10 minutes.
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Stir in red pepper flakes, oregano, salt, and pepper. Add spinach; cook and stir until just wilted, 2 to 3 minutes. Remove from the heat.
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Ladle into bowls and garnish with red pepper flakes and grated Parmesan cheese.
