Bean and Pasta Soup from Toh |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A nice soup that is low-fat and loaded with vegetables and pasta. Does not take long to make either which is a huge bonus. Dinner can be on the table in under an hour. Ingredients:
1 cup pasta, ditalini, uncooked (or any small pasta) |
2 celery ribs, thinly sliced |
2 medium carrots, thinly sliced |
1 sweet onion, chopped |
1 garlic clove, minced |
1 tablespoon olive oil |
2 cups water |
1 (14 1/2 ounce) can diced tomatoes, undrained |
1 1/4 cups vegetable broth |
1 teaspoon dried basil |
1/2 teaspoon dried rosemary, crushed |
1/4-1/2 teaspoon pepper (to taste) |
1 (15 ounce) can cannellini beans, rinsed and drained (or use white kidney beans) |
2 cups fresh spinach, shredded |
1/4 cup parmesan cheese, shredded |
Directions:
1. Cook pasta according to package directions.
2. Meanwhile in a large soup pan, saute the celery, carrots, onion and garlic in the oil for 5 minutes.
3. Stir in the water, tomatoes, broth, basil, rosemary, and pepper. Bring to a boil. Reduce heat and simmer for 10 minutes or until carrots are tender.
4. Drain pasta, stir into vegetable mixture.
5. Add the beans and heat through.
6. Stir in spinach and cook until spinach is wilted, about 2 minutes.
7. Serve in soup bowls and top with Parmesan cheese over each serving.
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